Mocha Brownies

2/3 c butter
1/3 c unsweetened cocoa powder
1 t instant coffee crystals
1 c granulated sugar (I used 3/4 c agave nectar, or you could also use 1/2 c. honey or 1 c. honey granules)
2 eggs
3/4 cup flour (a little less if you are using hard wheat)
1/2 c. semi sweet chocolate chips
1 t. finely grated tangerine peel

Grease an 8x8x2 in baking pan. Set aside.

In a medium saucepan, melt butter. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in the sugar (or substitute). Stir in eggs, one at a time, and vanilla. Beat lightly by hand just till combined. Stir in flour. Stir in chocolate pieces and shredded peel.

**you can omit the peel if you don't like it.

Spread into prepared pan. Bake 350 degrees for 30 minutes. Cool in pan on wire rack. If desired, top with powdered sugar. Cut into bars.

For some added chocolate, put about 1/2 c chips on top of brownies as soon as they come out of the oven. Let them soften a little and then spread on top like icing.