Mexican Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter or margarine
  • 2 tsp instant coffee or espresso
  • * 2 eggs
  • ¾ cup brown sugar
  • 2 Tbsp coffee liqueur
  • ⅔ cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup pecan pieces
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Grease one 9-inch square cake pan.
  3. Melt CHUNKS, butter and coffee powder together in double boiler or in microwave; set aside.
  4. In large mixing bowl, on medium speed, beat together eggs and brown sugar for 1 minute.
  5. Stir in coffee liqueur and chocolate-butter mixture.
  6. In medium mixing bowl sift together flour, cocoa, cinnamon, baking powder and salt.
  7. Stir into chocolate until well-blended.
  8. Add pecan pieces and white chocolate chips, stirring to combine.
  9. Spread into prepared pan.
  10. Bake 30 - 35 minutes.
  11. *Note: Instant expresso powder is available in larger supermarkets or specialty coffee shops.
Nutrition Information
Calories: 211 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 21g Sodium: 71mg Fiber: 1g Protein: 2g Cholesterol: 6mg
Recipe by SacoFoods at http://www.sacofoods.com/mexican-brownies/