Mexican Brownies for Cinco de Mayo

Happy Cinco de Mayo!! I realize the name of these brownies could be seen as offensive, and I truly don’t mean to offend but they are a perfect dessert for Cinco de Mayo celebrations and let’s face it, the entire holiday is a little offensive to begin with.  But I promise the rich and complex flavor of these brownies won’t offend anybody’s taste buds! I got this recipe from my mom, who got it from Good Housekeeping’s June 2002 issue.

Ingredients for brownies:

  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1/2 tspn ground cinnamon
  • 1 cup butter (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs

 

Ingredients for frosting:

  • 1 tablespoon instant coffee powder or granules
  • 1 tablespoon vanilla extract
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1 1/3 cup powdered sugar

 

 

Directions:

  1. Preheat oven to 350 degree F. Grease 13 X 9 inch metal baking pan.
  2. In 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 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 cup, disolve coffee in vanilla and 2 tablespoons of water; set aside. In 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 and the confectioners sugar until blended and smooth.
  6. Spread frosting over brownies then sprinkle some coffee grounds on top.
  7. Dig in!
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