Fran Cooper Organo Gold Independent Distributor

COFFEE BROWNIES YIELD: Makes 15 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 Organo Gold Black Coffee 1/2 teaspoon salt 3 large eggs 1 1/2 teaspoons vanilla extract 1 1/4 cups all purpose flour 3/4 cup pecan pieces 1 cup bittersweet or semisweet chocolate chips (6 ounces) 6 tablespoons freshly made Organo Gold Black Coffee 30 thin strips crystallized ginger PREPARATION Preheat oven to 350F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, coffee powder, 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. 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 chocolate chips in small bowl. Bring OG Black 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. Top each with 2 ginger strips.

Black Ice is BACK!!!! YUM

Come out and join us for a great cause and try some wonderful iced peppermint mocha or iced coffee!

Very excited that I will be helping some young folks with a fundraiser!

Hope everyone has a safe and Happy Fourth of July!