Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt. Mix well. Add flour and stir to combine. Stir in chocolate chips and nuts. Pour into a greased 9-inch square pan. Bake at 325 degrees F., for about 40 minutes. Cool completely before icing.
In a small bowl beat the butter until light and fluffy. Gradually beat in confectioners' sugar, and continue beating until smooth. Beat in liqueur (or cold coffee) to combine. Spread icing over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in refrigerator.
Source: Recipe from a newsletter of specialty coffee beans.
By Connie from Cotter, AR
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