Return to Franklin Kitchen
1 cup butter or margarine
4 oz. unsweetened chocolate, chopped into small pieces
4 tsp. instant coffee granules
1- 2/3 cups sugar
1 tsp. vanilla extract
1-1/4 cups all-purpose flour
1/4 tsp. salt
1/3 cup mini chocolate chips
2 tsp. hot water
2 cans (16 oz size) white cake frosting
1/8 tsp. ground cinnamon
Preheat oven to 350 degrees F.
Line a 9" square baking pan with aluminum foil with the foil overhanging the edges. Coat well with cooking
spray. Heat the butter, chocolate, and 2 tsp. of the coffee granules in a small sauce pan over medium-low heat, stirring continually, until melted. Remove from heat; stir in the sugar, then carefully stir in the eggs. (be sure
the chocolate mixture has cooled some before adding eggs) and vanilla extract. Gradually stir in in the flour
and salt. Then stir in the chocolate chips. Spread into the pan and bake for 30 minutes, or until a toothpick
comes out with moist crumbs on it. Remove from oven and let cool for 10-15 minutes. Using the foil, lift from pan. Completely cool.
Stir the remaining coffee4 granules into hot water until dissolved. Reserve 1/2 of the frosting. Stir the coffee
mixture into the other half of the frosting mix. Cover and refrigerate for 1 hour.
Spread the coffee frosting over the brownies. Drop the reserved frosting by spoonfuls onto the brownies and
swirl with the back of the spoon. Sprinkle with cinnamon, cut into squares, and serve. Makes 16 servings.
Since I like to do things in a hurry, here's my variation of the above.
Prepare your favorite brownie mix per package instructions, only add the coffee granules to mix. For the
frosting, I use the same ingredients that I use for the Bailey's Irish Cream Cheesecake topping.
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
Garnish with chocolate curls. (Cinnamon optional)