Thursday, June 03, 2010

Jamaican Coffee Brownies

Jamaican Coffee Brownies (photo)

Calling all chocolate addic lovers. You got a moment to spare? Prepared to completely revolutionise your favourite chocolate indulgence? Yes I'm talking brownies. More specifically: Best. Brownie. Ever.

This is no idle promise. As a confirmed chocolate addic lover myself, I take my task very seriously and as such present you with only the best chocolaty treats that I can lay my hands on. Average chocolate treats need not even bother applying for this job. They will be shown the door. Arms flailing. Screaming about the unfairness of it all. While Mr Jamaican brownie will be smirking from atop his throne, being all "We can't all be awesome mon".

Yes, it's clear that I've lost it. And can you blame me? I have been in a constant state of sugary highness ever since I baked these brownies a few days ago. Yes, there are still a few left. Clearly I have a black belt in self-restraint. Because trust me when I say this - these are nearly impossible to resist. They are intensely, darkly chocolaty (boosted by the added ground coffee) with that inexplicable x-factor from the ground ginger and cinnamon. I might even be tempted to sell my mother for a bite. (Hey mom - I said *might*)

Jamaican Coffee Brownies (photo)

And as for those brownie snobs that claim you can't make a good brownie using only cocoa powder - one whiff of these and I guarantee they will be skulking away. Tail between their legs. With a stolen brownie chunk clutched firmly in both hands. Fact.

Jamaican Coffee Brownies
Adapted from Epicurious
Makes 20

2 cups brown sugar
250g (1 cup) salted butter, roughly chopped
3/4 cup best quality cocoa powder (unsweetened)
3 1/2 tbsp Jamaican Blue Mountain coffee beans, finely ground
pinch salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3 large eggs
1 1/4 cups cake flour
3/4 cup pecan nuts, roughly chopped
200g best quality dark chocolate, roughly chopped
6 tbsp freshly brewed Jamaican Blue Mountain coffee

1. Preheat oven to 180C (350F). Lightly oil a 30 x 20 cm (13 x 9 inch) metal pan.
2. Bring a large pot of water to the boil, reduce heat and place a metal bowl over the pot, being careful that the water does not touch the bowl. Place sugar, butter, cocoa powder and ground coffee in the bowl and allow to melt slowly, stirring to smooth the mixture.
3. Remove bowl from heat, adding salt, ginger and cinnamon. Add eggs one at a time, beating vigorously to a glossy finish.
4. Sift cake flour into the chocolate mixture, stirring to combine, then add nuts and fold through.
5. Spread batter in prepared pan and bake in the oven for 25 minutes or until test stick inserted into the middle comes out clean. Allow to cool in the pan. 
6. Meanwhile, make the ganache topping by mixing the chocolate with the boiling hot coffee. Stir to combine, smoothing out any lumps, then allow to rest for about an hour, or until thickened. Spread over the brownies and allow to set before cutting into 20 squares.

Nutritional info (per brownie): Calories 381.8 , Total fat 27.4 g, Saturated fat 12.4 g, Polyunsaturated fat 1.4 g, Monounsaturated fat 4.6 g, Cholesterol 145.7 mg, Sodium 460.8 mg, Potassium 129.7 mg, Total carbohydrate 29.0 g, Dietary fiber 2.1 g, Sugars 20.1 g, Protein 12.5 g


Joanne on June 03, 2010 2:36 am said...

I love that these have cinnamon and ginger. I can already tell that I would adore them! I'll sell you MY mother for a batch...

Hila on June 03, 2010 8:25 am said...

*steps away from the screen* Those look dangerous.


Marisa on June 03, 2010 8:36 am said...

Joanne - Does your mother know about that? :-0

Lady Raven - :-) Good tactic! These will hunt you down and make you an addict, just like me.

Tandy | Lavender and Lime ( on June 03, 2010 10:04 am said...

I can add those coffee beans to my standard recipe to give it more zing - thanks :)

MaryMoh on June 03, 2010 11:56 am said...

Oh, brownies are my weakness. I wonder how many people don't like brownies. Your brownies just look so good I can even eat that for lunch :D

Dewi on June 03, 2010 3:36 pm said...

Oh my Marissa, what a nice combo in one package. Love this brownie, should try to make it.

Valerie Gamine on June 03, 2010 4:51 pm said...

I don't know what to say...just that I must have one, now. You really must have a black belt in self-restraint, Where did you acquire that? :D Can't wait to try this recipe!

Katie on June 03, 2010 5:10 pm said...

These look so incredibly fudgy! I love the combination of spices and coffee going on here. Divine.

Thanks so much for stopping by my blog to see what's cookin' in Argentina. :)

Wendy @ Mint Tea on June 03, 2010 6:15 pm said...

Oh goodness, I now know why I have been avoiding the blogs lately!!!! They look divine. xxxxxx

Kit on June 03, 2010 7:41 pm said...

Oh Wow! Now I know what to honour my Nomu cocoa with next. I dare say I won't be quite as restrained as you are and will scoff them over the weekend. Don't tell my kids!

Anonymous said...

I'm definitely gonne try those. I'm also a chocolate lover ( not addict!) love brownies and these looks fab. (drooling over keyboard.... hahaha )

Kit on June 05, 2010 9:26 pm said...

I made them today and they are gorgeous. I didn't even bother with the ganache as they were so chocolatey already. Yummmmm

Anonymous said...

Pardon my ignorance but where can I find Jamaican Blue Mountain coffee beans? Are they sold at regular supermarkets? BTW, these brownies look AWESOME! Can just imagine their heavenly chocolatey goodness. Definitely trying them out ASAP. Yum!

Marisa on June 07, 2010 12:41 pm said...

Lavender & Lime - for sure, coffee brings out the chocolate flavour in almost anything.

MaryMoh - nope, never met a brownie hater! Do they exist, you think?

Elra - let me know how they work out for you.

Valerie - my black belt took years & years of practice...

Katie - thank you to you! Your Argentinean recipes all look divine.

Wendy - yes, sorry, all thoughts of a diet is probably out the window at the sight of these?

Kit - glad you enjoyed them so! You're right, the ganache is not strictly neccessary, but a bit of over-the-top richness is just so good.

Anonymous1 - chocolate addicts unite!

Anonymous2 - TheHusband is actually the coffee pro, but I believe he bought them at our local supermarket. But don't fret if you're unable to find the exact coffee bean, any good quality bean should work splendidly.

Peter M on June 07, 2010 10:05 pm said...

I came over here via Nina's blog and I'm glad I made the extra click. Do I get one these rich Brownies as a treat?

Homemade Heaven on June 08, 2010 11:28 am said...

Oh yes, I think you have it. I am so going to make a batch of these for Saturday. I'm in love already.

sam on June 10, 2010 6:56 pm said...

Flip these look amazing. I am on a journey to find the best brownie, and these look like the kind of texture I like. I need chocolate now.

Jeanne @ CookSister! on June 28, 2010 1:52 pm said...

HOLY MOLY!! I am thinking of changing my title from cheeseslut to chocolateslut, after seeing these. Bookmarked!

Verbal Spugh on March 07, 2013 7:07 am said...

Am DEFINITELY going to try these... they look amazing - do you use fresh or powdered ginger?

Marisa on March 07, 2013 7:29 am said...

I used powdered ginger. Hope you enjoy them, they are still one of my favourite brownies of all time!

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