Snack: Mexican Mocha Bars

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

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Mocha Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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.

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