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
- Preheat oven to 350 degree F. Grease 13 X 9 inch metal baking pan.
- In medium bowl, combine flour, cocoa, baking powder, salt and cinnamon
- 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.
- 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.
- 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.
- Spread frosting over brownies then sprinkle some coffee grounds on top.
- Dig in!