Here is a delicious brownie recipe that uses both ground coffee and brewed coffee.

Jamaican Me Crazy Rum Coffee Brownies

It is suggested that we cook only with wine we would drink. The same applies to cooking with coffee. Feel free to replace the coffee with any Incredible Saratoga Roasters flavored or regular coffee–even decaf!

The coffee flavors both the brownies and the ganache topping.

Ingredients:
Nonstick vegetable oil spray
2 cups sugar
15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
3/4 cup unsweetened cocoa powder
3 tablespoons finely ground Jamaican Me Crazy Rum Coffee beans
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1 cup bittersweet or semisweet chocolate chips (6 ounces)
6 tablespoons freshly brewed Jamaican Me Crazy Rum coffee

Preparation:
Preheat oven to 350°F. Spray 13×9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in..
Bake brownies about 25 minutes. Cool brownies in pan.
Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips 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.

Enjoy!

Michele and Steve