Jamaican Coffee Brownies

April 6, 2015  |   Emma Zumsen
Fresh baked brownie next to a cup of espresso on a wooden tabletop.
45 min



  1. Oil a 9x9 baking dish and set aside.
  2. Combine sugar, butter, cocoa, ground coffee and salt in a metal bowl, place bowl over a saucepan of simmering water and whisk until butter has melted. The mixture will be grainy.
  3. Remove the bowl from heat and cool slightly. Then whisk in eggs – one at a time- and vanilla.
  4. Gently fold in sifted flour and pecans.
  5. Spread batter into prepared pans and bake in the center of the oven for 25 minutes or until tester comes out clean. Set pan aside to cool.
  6. While brownies cool, prepare the ganache. Bring brewed coffee to a light simmer over medium-low heat.
  7. Add chocolate chips, and continue to stir until chips have melted and chocolate is smooth.
  8. Let ganache stand for about one hour until thickened, and then spread evenly over brownies. Sprinkle the brownies with ginger, cut into 15 squares, and enjoy!

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.