15tablespoonsunsalted butter(2 sticks minus 1 tablespoon )
¾cupcocoa
3tablespoonsfinely ground coffee beans
½teaspoonsalt
3large eggs
1 ½teaspoonsvanilla extract
1 ¼cupsall purpose flour
¾cuppecan pieces(optional)
Glaze
6tablespoonsfreshly brewed coffee or espresso
1cupbittersweet or semisweet chocolate chips(6 ounces)
Instructions
Melt butter in a large saucepan or large microwave-safe bowl. Add sugar, cocoa, ground coffee, and salt, and stir to combine. Cool mixture briefly. Whisk in eggs and vanilla. Use a rubber spatula to stir in flour until just combined. Stir in pecans if using.
Spread batter in a greased 9x13-inch pan. Bake at 350F for about 25 minutes, until a toothpick in the center comes out with a few moist crumbs stuck to it. Cool.
Simmer coffee on the stove, or heat briefly in the microwave. (Otherwise, the chocolate chips won't fully melt.) Add 1 cup chocolate chips. Let stand for a few minutes, then stir until the chocolate chips melt. Let cool for about an hour, until ganache thickens. Spread over cooled brownies. Cut and serve.