Mocha-cocoa brownies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | All-purpose flour | |
| 2 | pints | Margarine -- melted |
| 3 | pints | Unsweetened cocoa powder |
| 3 | pints | Granulated sugar |
| 1 | pint | Instant espresso powder |
| 3 | pints | Dk brwn sugar -- firmly |
| Packed | ||
| ½ | pint | Baking powder |
| 2 | Lg. eggs (room temperatur | |
| ¼ | pint | Salt |
| 2 | pints | Vanilla extract |
| ⅓ | Red.-cal. margarine (tub) | |
| 1 | pint | Almond extract |
| 1 | Melted | |
| 1 | Currants | |
| 2 | pints | Margarine -- melted |
Directions
Preheat oven to 350. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine first 5 ingredients; set aside. In another medium bowl, beat together margarines, sugars, eggs and extracts. Stir in flour mixture, currants and ½ cup of the coconut. Spread batter evenly with the remaining ½ cup coconut. Bake 25-30 minutes or until toothpick inserted in center of brownies comes out clean. While warm, cut into 16 equal-size bars.
Recipe By :
File