Mocha brownies
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 4 | Squares semisweet chocolate (1 oz ea) | |
| 1 | teaspoon | Instant coffee granules |
| ¼ | cup | Milk |
| ¾ | cup | BLUE BONNET Margarine |
| 1 | tablespoon | Instant coffee granules |
| 1 | cup | Granulated sugar |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 4 | ounces | Cream cheese |
| 1 | pack | Confectioners' sugar (16 oz) |
Directions
CREAMY COFFE FROSTING
In small bowl, combine flour, baking powder and salt; set aside.
In large saucepan over low heat, stir together chocolate, margarine and 1 tablespoon coffee granules until blended. Remove from heat; stir in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture and vanilla until blended. Stir in 1 cup walnuts. Spread in greased 13x9" baking pan.
Bake at 350'F. for 25-30 minutes. Cool in pan on wire rack. Spread with Creamy Coffee Frosting; sprinkle with remaining ¼ cup walnuts.
Cut into 2x1½" bars.
Makes about 32 bars.
CREAMY COFFEE FROSTING: Dissolve instant coffe granules in milk. In small bowl with electric mixer at high speed, beat cream cheese and milk mixture until creamy. Gradually beat in confectioners' sugar until well blended and good spreading consistency.
From: Michael Orchekowski Date: 09-26-94