Preheat oven to fan forced 180°C & line a 30 x 20cm baking tin with paper & set aside.
Place sugar & cacao nibs into TM bowl & mill for 10 sec/speed 10.
Add cocoa, salt, vanilla & butter & cook for 5 min/80°C/speed 2.
This mixture will be grainy.
Add flour & eggs & blend for 20 sec/speed 6. Scrape down sides of bowl, add pecans & blend a further 4 sec/speed 5.
Scrape into prepared tin & bake for 20 minutes or until inserted skewer comes out just a little sticky.
Meanwhile, make the ganache by placing coffee & chocolate into clean TM bowl. Melt together for 1 min/speed 2. Scrape out of TM bowl & into a ceramic or glass bowl to cool before spreading onto Brownies.
Garnish with a few candied orange zest strips or cacao nibs to taste.