These brownies pack a real coffee punch! They contain plenty of caffeine so you might want to enjoy them early in the day.
Baking spray with flour
2 cups sugar
1 cup oil
3/4 cup unsweetened cocoa
3 tablespoons very finely ground fresh coffee beans
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
3/4 cup coarsely chopped pecans
8 ounces bittersweet or semisweet chocolate, chopped
8 ounces whipped topping, thawed
3 tablespoons freshly brewed strong coffee
Chocolate coffee beans
Preheat oven to 350 degrees F. Spray 13x9 inch baking pan with baking spray. Combine sugar, oil, cocoa, ground coffee, and salt in large bowl. Mix until ingredients are blended. The texture will be grainy. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
Place chopped chocolate in a small bowl. Bring topping and brewed coffee to simmer in small saucepan; pour over chocolate and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with a chocolate coffee bean.