Mocha Brownies

So, a couple of days ago, Linda (from Huber) sent me an e-mail with this recipe for Mocha Brownies. She says she had some of them at a cat show, and couldn't stop eating them, so, of course, I had to try them out. Luckily, Nicole's birthday was today, so I brought them in to Tidewater to help celebrate!

Mocha Brownies

• 4 eggs beaten
• 1 C sugar
• 1 stick real butter
• 1 t vanilla
• 1/2 t salt
• 1 C flour
• 2 T instant espresso coffee ( more can be added)
• 1-16 oz can Hershey's syrup
1. Beat together butter and sugar till fluffy. Add eggs and mix well. Add salt and vanilla. Add flour and syrup and mix well. Pour into greased and floured 9x13 baking pan @ 350 for 20-25 min. Check at 20 min. Remove from oven and cool in pan.
   • 2 C powdered sugar
   • 1 stick real butter
   • 4 T Kahlua
2. Mix butter and sugar and then add Kahlua. Mix well and spread over cooled brownies. Put in fridge to cool.
   • 6 oz chocolate chips
   • 6 T real butter
3. Melt butter and chips in small saucepan over low heat. Stir until melted and spread over brownies. Keep in fridge for easier cutting. May also be frozen.
4. For mint brownies, delete espresso from brownie layer and replace Kahlua with creme de menthe.

They were super easy to make. I made the first and second layers last night (or early this morning), and stuck the pan in the refrigerator until I left for work this morning. I did the third layer at work, and put it in the refrigereator until Nicole got to work. They went over really well. I thought that they were a tad bit too sweet, but practically everyone else on the staff who tried them liked them.