1/2 c Butter
2 tb Cocoa
1/4 c Milk
1/2 c Butter
1/2 c Shortening
1/2 c Strong brewed coffee
1/2 c Kahlua, Tia Maria, or any
- coffee liqueur
2 c Flour
2 c Granulated sugar
1/4 c Cocoa
1/2 c Buttermilk
2 lg Eggs
1 ts Baking soda
1 ts Vanilla
3 1/2 c Powdered sugar
1 ts Vanilla
Chocolate covered espresso
- beans; opt
Set oven @ 400°F/205°C.
FOR FROSTING: In saucepan, combine butter, cocoa and
milk. Bring to a boil. Stir in vanilla and powdered
sugar until frosting reaches proper consistency.
BROWNIES: In another saucepan, combine butter,
shortening, coffee and liqueur. Stir, let boil. In
a large mixing bowl, mix the flour and sugar. Pour
butter-shortening mixture over the flour and sugar
in bowl. Add the buttermilk, eggs, baking soda and
vanilla.
Pour into well buttered 17x11x1/2" jelly roll
pan. Bake for 30 minutes or until brownies test done
in the center.
Frost brownies immediately. Garnish with expresso
beans.
