Brownies-2 ways

These are in the "Modified Recipe" category, but I've been making them my way for so long, that I don't remember the source of the original recipes.

#1: Mocha Brownies
(makes 18 brownies)

2 cups sugar
1 cup unsalted butter
2/3 cup unsweetened cocoa powder
2 Tbsp instant coffee
4 eggs
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees F (325 degrees F if using a dark pan). Spray 9x13 inch pan with cooking spray and line bottom with parchment paper.

Melt butter in microwave. Mix in sugar, cocoa powder, and instant coffee. Add eggs and vanilla and mix well. Sift together remaining ingredients and stir into wet ingredients. Pour into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a rack. These are very moist and are usually easier to cut if they are cold.


#2: Candy Brownies
(makes 18 large brownies)
These are monster brownies. I would recommend them as a main course. I've only made them with PB cups and Andes, but the possibilities are endless...

24 candies (e.g. Andes mints, mini peanut butter cups, etc), broken into pieces
1 1/2 cups unsalted butter
3 cups sugar
1 Tbsp vanilla
5 eggs
2 cups flour
1 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees F (325 degrees F for a dark pan). Spray 9x13 inch pan and line bottom with parchment paper. Beat butter, sugar, and vanilla until creamy. Add eggs and beat until well-mixed. Sift together flour, cocoa powder, baking powder and salt. Add to butter mixture. Spread 2/3 of batter (which will be thick) into pan and sprinkle candy evenly over it. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into squares.

Enjoy!