Bake, frost, and freeze the bars, tightly wrapped, up to 1 month ahead. Thaw to serve; for neater squares, cut while still cold.

Mexican Mocha Bars
Serves 24
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
  1. 1 c. all-purpose flour
  2. 1 c. unsweetened cocoa
  3. 1 tsp. baking powder
  4. ½ tsp. ground cinnamon
  5. ½ tsp. salt
  6. ¾ c. butter or margarine
  7. 2 c. granulated sugar
  8. 5 large eggs
  9. 1 tbsp. vanilla extract
  1. 1 tsp. instant coffee
  2. 1 tsp. vanilla extract
  3. 1 bar milk chocolate
  4. 1 oz. unsweetened chocolate
  5. 2 tbsp. butter or margarine
  6. ¼ tsp. ground cinnamon
  7. 1 pinch salt
  8. 2 tbsp. milk
  9. 1 c. confectioners' sugar
  1. 1.Prepare Brownies: Preheat oven to 350°F. Grease 13" by 9" baking pan; line with foil, extending foil over rim. Grease foil. In medium bowl, mix flour, cocoa, baking powder, cinnamon, and salt.
  2. 2.In 3-quart saucepan, melt butter over low heat. Remove from heat; stir in granulated sugar. Stir in eggs, one at a time, until well blended; add vanilla. Stir flour mixture into sugar mixture until blended. Spread batter evenly in prepared pan.
  3. 3.Bake until toothpick inserted in center of pan comes out almost clean, 25 to 30 minutes. Cool brownie completely in pan on wire rack.
  4. 4.When brownie is cool, prepare Mocha Frosting: In small bowl, dissolve coffee in vanilla. In 1-quart saucepan, combine milk chocolate, unsweetened chocolate, butter, cinnamon, and salt; heat on medium-low until chocolates are melted, stirring occasionally. Remove from heat. With wire whisk, stir in coffee mixture and milk; then stir in confectioners' sugar until well blended and smooth.
  5. 5.With small metal spatula, spread warm frosting evenly over cooled brownie. Let stand 20 minutes to allow frosting to set slightly.
  6. 6.When frosting has set, lift foil, with brownie, out of pan; peel foil away from sides. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Adapted from
Adapted from