Mocha Brownies

Wow, but these are the most fabulous, dense brownies! And who can refuse that extra little jolt of java? No frosting required, but if you want to dust them with powdered sugar while they’re still warm, it’ll add a snowy effect.

1 1/3 C. butter (no substitutes)
2/3 C. unsweetened cocoa powder
2 T. instant coffee crystals or espresso powder
2 C. sugar
4 eggs
2 tsp. vanilla
1 1/2 C. flour
1 C. semisweet or dark chocolate chips
2 tsp. cinnamon

Preheat oven to 350º and spray a 9 x 13” pan. Melt/microwave butter and stir in cocoa powder and coffee. Stir in the sugar, then stir in the eggs one at a time and add vanilla—stir this mixture until well blended. Stir in the flour and then the chocolate chips and cinnamon. Spread the batter in the pan and bake for about 25 minutes or just until a pick inserted in the center comes out clean. Cool completely in the pan. Cut into bars or triangles. 4 dozen.

Kitchen Hint: Use a mixer on low speed if you don’t want to do all this hand stirring.

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