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    Mexican Brownies

    Source of Recipe

    Good Housekeeping, June 2002

    List of Ingredients

    • -- Brownies --
    • 1 cup all-purpose flour
    • 1 cup unsweetened cocoa
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1 cup butter or margarine (2 sticks)
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 Tbsp vanilla extract
    • *
    • -- Coffee Frosting --
    • 1 Tbsp instant coffee powder or granules
    • 1 Tbsp vanilla extract
    • 1/4 cup packed brown sugar
    • 3 Tbsp butter or margarine
    • 1-1/3 cups confectioners' sugar
    • Coffee beans and/or chopped semisweet chocolate, for garnish


    1. Preheat oven to 350 degrees (F). Grease a 13x9-inch metal baking pan. Line pan with foil; grease foil.

    2. In a medium bowl, combine flour, cocoa, baking powder, salt and cinnamon.

    3. In a 3-quart saucepan, melt butter over low heat. Remove saucepan from heat and stir in granulated sugar. Stir in eggs, one at a time, until well-blended; add vanilla. Stir flour mixture into sugar mixture until blended. Spread batter evenly in prepared pan.

    4. Bake brownies 25 to 30 minutes, or until a toothpick inserted in center of pan comes out almost clean. Cool completely in pan on wire rack.

    5. When brownies are cool, prepare Coffee Frosting: In a cup, dissolve the coffee in the vanilla extract and 2 tablespoons of water; set aside. In a 1-quart saucepan, heat brown sugar and butter over medium heat until mixture melts and bubbles, about 2 minutes. Remove saucepan from heat. With wire whisk, beat in coffee mixture, then the confectioners' sugar, until blended and smooth.

    6. With a small metal spatula, spread the warm frosting over the cooled brownies. Let stand 20 minutes to allow frosting to set slightly. Cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

      Garnish each brownie with a coffee bean or chopped chocolate.

      Makes 2 dozen brownies.




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