If you think way, way back you might recall Mike Myers’ skit on Saturday Night Live called Coffee Talk that aired in the 90s. If you don’t recall, it’s well worth a few minutes to Google down memory lane. It’s a hoot and a half. And the main character was eerily similar to our dear Freshologist Jane Ondocin. Big hair, big attitude and always big fun! Jane started her own version Coffee Talk right here at FRESH. Dear Jane has moved on the greener pastures of Tennessee with her family and has passed her crown to me! And it’s not lightly that I take my new responsibilities.
I personally invite you for some nosh (yummies to eat) and coffee (attendes of Coffee Talk can get a free cup of java at reFresh) at our Taste Kitchen starting at 10am each Tuesday morning.
This is a special time each week at FRESH that I plan to amaze and delight you Freshies with star studded guest chefs, super duper saving strategies, behind the scenes FRESH facts and cooking demos that will blow your taste buds away. Wow, that is a lot to live up to, much like filling the pointed-toe shoes of dear Jane. What the heck! I’m ready!
And to pay respect to Coffee Talk here is a coffeelious recipe!
2 cups sugar
15 Tbs (2 sticks minus 1 tablespoon) unsalted butter
3/4 cup unsweetened cocoa powder
3 Tbs finely ground coffee
1/2 tsp salt
3 large eggs
1 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 cup pecan pieces
1 cup bittersweet or semisweet chocolate chips (6 ounces)
6 Tbs freshly brewed coffee
Preheat oven to 350° F. Spray 13x9x2-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 a little grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
Spread batter in prepared pan. Bake brownies until toothpick inserted into center comes out clean, 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 and gobble up before the kids know they are ready!