Mexican Mocha Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Bake, frost, and freeze the bars, tightly wrapped, up to 1 month ahead. Thaw to serve; for neater squares, cut while still cold.
Ingredients
- 1 c. all-purpose flour
- 1 c. unsweetened cocoa
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3/4 c. butter or margarine
- 2 c. granulated sugar
- 5 large eggs
- 1 tbsp. vanilla extract
Instructions
- 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.
- 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.
- Bake until toothpick inserted in center of pan comes out almost clean, 25 to 30 minutes. Cool brownie completely in pan on wire rack.
- 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.
- With small metal spatula, spread warm frosting evenly over cooled brownie. Let stand 20 minutes to allow frosting to set slightly.
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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