Friday, March 30, 2012

Mocha Brownies

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These are a super easy but very decadent type of sheet cake/brownie.  I have been making these for years and everyone loves them.  They are the perfect mix of chocolate and mocha flavors with a hint of espresso.  Perfect for a gathering or just to have on hand.

Bet you can't eat just one!
Here's what you need:

2 cups flour
2 cups sugar
1 cup margarine
1 cup water
1 Tbs. instant espresso powder
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla extract
1 Jellyroll pan or baking sheet measuring 11" x 17" x 1"


1/2 cup margarine
2 Tbs. unsweetened cocoa powder
1/2 tsp. cinnamon
1/4 cup milk, I use whole milk whenever I bake
1/4 tsp. instant espresso powder
1 tsp. vanilla extract
3-1/2 cups powdered sugar

Pre heat oven to 400.  Spray a Jellyroll pan with cooking spray and set aside.

Combine the flour and sugar in a large bowl and set aside.

In a medium saucepan heat the margarine, water, instant espresso and cocoa powder. Bring to a boil and then pour over the flour mixture and mix slightly.

Add the buttermilk, eggs, baking soda, and vanilla and mix until fully incorporated.  
Pour into a Jelly Roll pan or a baking sheet and bake for 20 minutes.

While the Brownies are cooking prepare the frosting.  

In a saucepan heat the margarine, cocoa powder, cinnamon, milk and espresso powder. Bring to a boil, stirring constantly.  Stir in the vanilla and powdered sugar until smooth.
Pour warm frosting over brownies as soon as they are out of the oven.  
Cool completely and cut into bars.
They are moist and chocolaty with a hint of espresso.  YUM

Serves - anywhere from 24 - 48 depending on the size you cut.


Here's the handy printable - Mocha Brownies
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  1. SO cute! I saw you on the just us four link party! I hope you visit me!

  2. These brownies look very delicious. Perfect for my other-half who loves(!) mocha

  3. Yum! These sound amazing!! I'm going to have to try these!

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