Ingredients
1/2
cup shortening
1/2
cup butter
2
cups granulated sugar
1
cup unsweetened baking cocoa
4
teaspoons instant coffee granules
1
tablespoon hot water
2
teaspoons vanilla
4
eggs
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
2
tablespoons milk
2
teaspoons instant coffee granules
2
cups powdered sugar
1/2
cup butter, softened
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.
