Ingredients
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
teaspoon instant coffee granules or instant espresso powder
1
teaspoon instant coffee granules or instant expresso powder
1 1/2
teaspoons very hot water
1 1/3
cups powdered sugar
1/4
cup butter, softened
1/2
teaspoon vanilla
2
tablespoons semisweet chocolate chips
1/2
teaspoon shortening
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
