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Coffee and chocolate. That’s probably a match made in heaven for lots of you, am I right? I never used to be a big coffee drinker until several years ago some friends of mine suggested I have a cup of coffee to stay up later at a scrapbooking retreat. Thankfully, I never got addicted to NEEDING it but I do enjoy a cup now and then. And I always joke that my coffee is more like a dessert because it has to have some sort of milk and sugar (at minimum) or even better, a tasty creamer like this Vanilla Cinnamon Coffee Creamer and usually the ratio is more like creamer with a dash of coffee!
So no wonder that several years ago, I used to be famous for making coffee brownies to bring to work. I’ve since lost track of that recipe (boo!) but found a new one that is a great substitute. And this newer recipe has a special addition of cinnamon and chili powder to give it a unique pop of flavor. The combination of these spices with the chocolate and coffee are often found in Mexican treats and beverages. Trust me on this one, these Mexican Spiced Coffee Brownies are moist and delicious!
These Mexican Spiced Coffee Brownies would also be a great dessert to make for your Valentine. They’re easy and can be cut into fun heart shapes if you like to make them more festive. So if you love the flavors of chocolate and coffee like I do, I hope you’ll give these a try.
Mexican Spiced Coffee Brownies
- 12 ounces semi-sweet chocolate chips
- 1 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon instant coffee granules
- 1 tablespoon vanilla
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 to 2 teaspoons chili powder
- ½ teaspoon salt
- ¾ cup sliced almonds
- Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray. Line pan with foil; spray foil.
- Place chocolate chips and butter in medium microwaveable bowl; microwave on HIGH 30 seconds. Stir until mixture is smooth. (If lumps remain, microwave 10 seconds more and stir again)
- Whisk sugar, eggs, coffee granules and vanilla in medium bowl until well blended. Stir in warm chocolate mixture; set aside to cool 10 minutes.
- Whisk flour, baking powder, cinnamon, chili powder and salt in large bowl; stir in chocolate mixture until well blended. Pour into prepared pan.
- Bake 15 minutes; remove pan from oven and sprinkle with almonds. Bake 20 minutes or until top Is no longer shiny and tootpick inserted into center comes out almost clean. DO NOTE OVERBAKE. Cool completely in pan on weir rack before cutting into triangles.
- TIP: For easier cutting, refrigerate the brownies in a few hours before cutting.