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Easy Mocha Brownies


Yield

Makes about 2 dozen brownies

Ingredients

12 squares (1 ounce each) semisweet chocolate, coarsely chopped
2 tablespoons instant espresso powder
2 tablespoons boiling water
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter
4 eggs
Powdered sugar (optional)

Preparation

  1. Preheat oven to 350°F. Grease and flour 13X9-inch baking pan; set aside. Melt chocolate in small heavy saucepan over very low heat, stirring constantly; set aside. Dissolve espresso in water; set aside.
  2. Combine flour, cinnamon, baking powder and salt in medium bowl; set aside.
  3. Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy. Beat in eggs, one at a time, until well blended. Beat in chocolate and espresso mixture. Gradually beat in flour mixture on low speed until blended; beat 1 minute on medium speed. Spread batter into prepared pan.
  4. Bake 30 to 35 minutes or until center is set. Cool completely on wire rack. Cut into squares. Dust with powdered sugar, if desired.

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