Here they are – deliciousness at it’s best! There is something about the combination of chocolate, coffee, and cinnamon all mulled together in this brownie. Chocolate, love chocolate. Coffee, well you know I love coffee and it seems as most of you do too. Cinnamon full of warmth and richness. The aroma rising out of the oven makes me drool.
I brought these brownies last year to “River Girl’s Weekend” at my friend Judy’s down on the Guadalupe River in the beautiful Texas hill country. We didn’t eat just one at a time, we carried the entire pan to the coffee table accompanied by tall glasses of ice cold milk oohing and aahing over every delectable bite, while we watched old movies and John Mayer videos. I’m planning on bringing them again this year when we meet for Judy’s annual “River Girl’s Weekend”. We did not need any other “sweets” to keep us happy for three entire days and nights. By the way, if you are a girl, woman, lady, female person reading this post and you don’t spend time with your girlfriends you are missing out on one of life’s treasures. Plan a girls weekend or heck, plan an entire girls week. Your sides will hurt from laughing, your skin will feel great and thank you because it’s not necessary to wear ANY make-up, and you will feel refreshed, invigorated and haapeeeeee!
I want to describe these brownies, besides delicious, rich, and yummy. The brownie itself is more cake-like than chewy, moist with a nice small crumb. The icing is smooth, glossy and fudge like, not too thick. A handy tip is that you can bake, frost, and freeze the bars, tightly wrapped, for up to one month. Thaw them before serving, for neater squares, cut the brownies while still cold.
Mexican Mocha Brownies
1 cup all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks)
2 cups granulated sugar
5 large eggs
1 tablespoon vanilla (preferably Mexican)
Preheat oven to 350* Grease a 9×13 pan, line with foil, extending foil over rim. Grease the foil. In a medium bowl, mix flour, cocoa, baking powder, cinnamon, and salt. Set aside. (Hint: use a whisk to blend the dry ingredients)
In a 3 quart saucepan, melt butter over low heat. Remove from heat; stir in sugar. Stir in eggs, one at a time, until well blended; add vanilla and stir to incorporate. Stir flour mixture into sugar mixture until well blended. Spread batter into prepared pan.
Bake until a toothpick inserted in the center comes out almost clean, 25-30 minutes. (It says almost clean) Cool brownie completely in pan on a wire rack.
1 teaspoon instant coffee
1 teaspoon vanilla extract
1 bar (3.5 oz.) milk chocolate, chopped
1 oz. unsweetened chocolate
2 tablespoons butter or margarine (I use butter)
1/4 teaspoon ground cinnamon
3 tablespoons milk
1 cup confectioner sugar
In small bowl dissolve coffee with vanilla. In 1- quart saucepan, combine milk chocolate, unsweetened chocolate, butter, cinnamon, and salt. Heat on medium- low until chocolates are melted, stirring occasionally. Remove from heat. With a wire whisk, stir in coffee mixture and milk, then stir in confectioners’ sugar until well blended and smooth. (This takes a few minutes to incorporate all the sugar – be patient)
With a small, metal off-set spatula, spread the warm frosting evenly over cooled brownie. Let stand for at least 20 minutes to let frosting set.
When the frosting has set, lift foil with brownie out of pan, peel away foil from sides. (At this time if you wish to freeze, peel foil off of brownies and wrap the brownies with plastic wrap and clean foil, freeze.) If you can’t wait to eat them, cut lengthwise into 4 strips, then cut crosswise into 6 strips , or slice into any size that pleases you! Enjoy! Oh! Get a glass of ice cold milk too!