1/2 cup Shortening (Copha)
1/2 cup Butter.
1 cup Cocoa.
2 cups Caster Sugar.
1 tablespoon hot Water.
4 teaspoons Instant Coffee.
2 teaspoons Vanilla Extract.
1 cup S.R. Flour.
1/2 teaspoon Salt.
1/2 cup Butter.
1 teaspoon Vanilla Extract.
2 cups Icing Sugar.
1 and 1/2 tablespoons Milk.
2 teaspoons Instant Coffee.
Preheat the oven to 180c. Line a 9 x 13 inch baking tray with tin foil and grease it lightly with some butter. Melt butter and shortening in the microwave. (Please note, if you can't get shortening, just use butter, 1 cup in all)
Pour melted butter in to a large mixing bowl, add cocoa and blend in well. Add sugar and mix well again. Dissolve coffee in hot water and mix in to the cocoa mixture.
Add eggs one at a time and beat in well by hand. Stir in vanilla, sifted flour and salt.
Pour mixture in to prepared baking tray and smooth out evenly.
Bake for 25- 30 minutes. Remove from oven and allow to get cold.
While the brownies are cooling, make the icing.
In a bowl, cream the butter and vanilla. Add the icing sugar and beat on medium speed. Dissolve the coffee in the milk and add to the mixture, beat until light and fluffy. Spread over the cake. (Make sure it is cold) Cut in to slices and then lift out from the baking tray. Or lift out and cut in to slices, which ever you find easier.
I dressed mine with Chocolate coated Coffee Beans which gave another taste and texture to this delicious Brownie.
The Chocolate coated Coffee Beans were got from http://www.byronbaycoffeeco.com.au/
I dare you to stop at one slice. (Mine's all gone, in two days)