Cinnamon Mocha Brownies

For brownie lovers everywhere!  An irresistible combination of flavors and textures.

Cinnamon Mocha Brownies Recipe

Cinnamon Mocha Brownies

Brownies:   1 tsp. instant coffee

¼ cup very hot tap water

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix ( or Pillsbury Mocha Fudge Brownie Mix)

¼ tsp. cinnamon

¼ cup oil

1 egg

Frosting:   2 tsp. instant coffee

4 tsp. hot water

2 cups powdered sugar

2 Tbsp. cocoa

½ cup margarine or butter, softened

½ tsp. vanilla

Preheat oven to 350 F.  Grease bottom only of 8 or 9 inch square pan.  In a large bowl, dissolve 1 tsp. instant coffee in ¼ cup very hot water.  Add brownie mix, cinnamon, oil, egg; beat 50 strokes with spoon.  Spread in prepared pan.

Bake at 350 F. for 20 to 30 minutes or until set.  Do not overbake.  Cool completely.

In a small bowl, dissolve 2 tsp. instant coffee in 4 tsp. hot water.  Add remaining frosting ingredients; blend until smooth.  Frost cooled brownies.  Refrigerate at least 1 hour; cut into bars.  If desired, store in refrigerator.       16 bars

High Altitude – Above 3500 feet:  Add 1 tablespoon flour to dry brownie mix.  Bake as directed above.

(Recipe for the Cinnamon Mocha Brownies was in Pillsbury Classic Cookbooks.)

** I used the Mocha Fudge Brownie Mix – and they were excellent. **

** I baked it for 25 minutes.  **

 ** I used only 1 1/2 cups of powdered sugar. **

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