I love chocolate. Like, REALLY love it. I also really love coffee and if available, a good Mexican Mocha. Cinnamon and chocolate is just one of those combinations that goes so well together. It can’t be explained. It just does. Then, add in the coffee and you have an amazing combination of flavors.
So, for these brownies, I added all my favorite things together to create Mexican Mocha Brownies. Oh. My. These babies are RICH!
Here’s what you’ll need:
1 c. butter (2 sticks), 2 cups chocolate chips (divided), 1 1/4 c. sugar, 1 Tbsp. vanilla, 3 eggs (not pictured), 2/3 c. cocoa, 1 Tbsp. instant coffee, 3/4 c. flour, 1/2 tsp. salt, 2 tsp. baking powder and 2 tsp. cinnamon.
Start by melting butter, sugar and 1 cup of chocolate chips over medium heat. Once butter and chocolate are melted remove from heat and add vanilla. Cool slightly.
In a mixing bowl, combine flour, cocoa, instant coffee, salt, baking powder and cinnamon. Set aside.
Using a mixer fitted with a paddle attachment, beat eggs. While mixing on low, slowly add melted chocolate mixture to eggs.
Add flour mixture and beat until all ingredients are well mixed.
Pour batter into a prepared 9×13 pan. Top with 1 cup of chocolate chips.
Bake at 350°F for 30-35 minutes.
What you pull out of the oven is fluffy, rich, chocolatey goodness.
If you’re a coffee and chocolate lover like me, go make these…stat! Enjoy!
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