Mexican Coffee Brownies

I made these last night to go with the Encharritto Casserole and they were delicious. As always I tweaked the recipe to make it healthier. So here is my version.

Wet Ingredients:
3/4 Organic Coconut Oil
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp instant coffee (decaf)

Dry Ingredients
3/4 c flour
1/2 c. sugar (they called for a cup here but I used half and it tasted good to us. If you like things a bit sweeter go for a bit more sugar.)
1/4 c. cocoa powder
1 tsp. baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 tsp cinnamon
a pinch of cayenne pepper
3/4 c. dark chocolate chips

Preheat oven to 350 degrees.
Spray an 8 x 8 pan with non stick cooking spray.
Whisk wet ingredients in a medium bowl until well blended.
Mix dry ingredients in a large bowl. Add the wet ingredients all at once and stir to combine.
Pour into greased baking pan.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Let cool for 10 minutes then cut into squares.
Serves 6

Enjoy!