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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
  






Instructions



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.