Wednesday, December 21, 2011

Mexican Mocha Brownies


One of my big obsessions during college was the Mexican Mocha 
that was served at the coffee cart outside of a big lecture hall. 
Oh the cinnamon spiciness... 
The chocolately goodness... 
The frothy milk...
And, of course, coffee. 

Mr. Thomas and I were invited to a dinner where the main course was Chicken Tortilla Soup.
I got assigned dessert.  
Enter stage right: Mexican Mocha.
Yes, what a perfect dessert to follow a Mexican meal.
Chocolatey, cinnamon spiciness, milk.
No coffee, but totally unnecessary when it's following up dinner. 
Just before calling it a night.

Well, let me tell you,
these are killer.
And I'm now contemplating making them again, 
but with coffee powder in them too.

Ingredients
adapted from the recipe found at the little red house.

11 tablespoons butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa
2 teaspoons vanilla
2 eggs
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon adobo chile powder

Directions
1. Heat oven to 325F. 
2. Line an 8x8-inch square baking pan with foil.
(Bottom, sides, and all) 
3. Combine the butter, sugar, cocoa, and salt in a medium microwavable bowl.
4. Heat in the microwave in 30 second intervals so you don't burn anything and stir.
(It only took me three times, so total: 1:30) 
5. When the butter is melted, stir until combined.
6. Add the eggs, one at a time, and the flour, then stir.
7. Once ingredients are combined and smooth, add vanilla. 
8. Batter will become shiny and smooth and the flour will disappear.
9. Spread evenly in the pan with a spatula. 
10. Bake for 25 to 30 minutes until a toothpick plunged into 
the center of the brownies comes out slightly moist, 
but not covered completely in batter. 
11. Let cool. 
(at least until you won't burn the top of your mouth off with the hot brownies) 

You can sprinkle with confectioners' sugar and call it a day... 
Or you can add the chocolate glaze I have below.
I highly recommend the glaze and you can make it while the brownies bake! 

Chocolate Glaze:

Ingredients
2/3 cup confectioners' sugar
2 Tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 teaspoons hot water

Directions
1. Combine all of ingredients in a small bowl. 
2. Add water, a little bit at a time, stirring after each addition.
3. Add and stir until the glaze is smooth and silky. 
4. Pour over the top of the brownies after removing from the oven. 
5. Sprinkle with confectioners' sugar, if you so desire. 
6. Let sit overnight, if you are practicing self-control.

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