Mexican Chocolate Brownies
Marvelous Mocha Brownies


Mexican Chocolate Brownies

1 cup cocoa
3/4 cup butter or margarine, melted
1 1/4 cups flour
1/2 tsp salt
3 cups sugar
7 eggs, lightly beaten
1 Tbsp vanilla extract
2 1/2 tsp ground cinnamon
1 tsp freshly ground pepper

Preheat oven to 350. In a small bowl, combine cocoa with butter, stirring
until smooth. In a large mixing bowl, combine flour, salt and sugar. Stir
in
cocoa mixture. Blend in eggs, vanilla, cinnamon, and pepper. Pour into a
lightly
greased 13 x 9" baking pan. Bake 35 to 40 minutes or until center is set.
Makes
about 24 brownies.
Source: The Spirit of Christmas


SOURCE: RecipeFavorites
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Marvelous Mocha Brownies

Brownies:
1/2 cup cocoa
1 cup sugar; granulated
1/2 cup flour; all purpose
1/4 cup shortening; softened
2 eggs
1 tsp coffee; instant

Icing:
1/4 cup butter
2 Tbsp coffee;strong
1 Tbsp milk
1 cup sugar; icing
2 oz chocolate; semisweet (2 sq)

Preheat oven to 325 f. In large bowl, stir cocoa, sugar and flour
together, add shortening and beat till mixture is creamy and smooth. Beat
in eggs and instant coffee. Batter will be very stiff, turn into greased
8" square pan. Smooth top so batter is in even layer to cover pan
completely. Bake at 325f for 20 minutes or till top is shiny. Test with
toothpick, centre should be firm and fudgy. Do not over bake. Cool on
wire rack. Icing: melt butter in pan over medium heat, add coffee. Boil
for 2 minutes, stirring frequently. Remove from heat and blend in milk
and icing sugar. Beat till icing is smooth. Let icing cool till it is
thick enough to spread. Frost brownies. Meanwhile melt 2 squares semisweet
chocolate (in microwave or on top of double boiler). Immediately pour
melted chocolate into ziploc baggie and seal. Snip corner from bag and
squeeze out over frosted brownies in crisscross pattern. With a blunt
knife, swirl chocolate and icing together to create marbled effect. Cut
into bars when icing has set.



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