Ingredients
48
48 servings
- •0.5 cup shortening
- •0.5 cup butter
- •1 cup unsweetened cocoa powder
- •2 cups white sugar
- •4 teaspoons instant coffee granules, or more to taste
- •1 tablespoon hot water
- •4 large eggs
- •1 cup all-purpose flour
- •2 teaspoons vanilla extract
- •0.5 teaspoon salt
- •0.5 cup butter, softened
- •1 teaspoon vanilla extract
- •2 cups confectioners' sugar
- •1 tablespoon instant coffee granules
- •1.5 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Make brownies: Melt shortening and butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar.
- Dissolve instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating well after each addition. Stir flour, vanilla extract, and salt into batter just until moist. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
- Make frosting: Beat softened butter with vanilla extract in a bowl. Add confectioners' sugar; beat until creamy using an electric mixer on medium speed. Dissolve instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
Nutritional Facts
Per 48 servings
- Calories: 126
- Carbohydrate: 17g
- Fat: 7g
- Fiber: 1g
- Protein: 1g
- Sugar: 14g
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