Cappucino Fudge Brownies

You add instant coffee to the Cappucino Fudge Brownies to the brownie, and brewed coffee in the frosting.  What better way to get your coffee!!  It’s one way of keeping you UP!

Cappucino Fudge Brownies

Cappucino Fudge Brownies

Brownie:   5 oz. (5 squares) unsweetened chocolate, cut in pieces

¾ cup margarine

2 Tbsp. instant coffee granules or crystals

1 Tbsp. vanilla

2 ¼ cups sugar

1 tsp. cinnamon, 4 eggs

1 1/3 cups flour

1 ½ cups coarsely chopped pecans

Frosting:    ½ cup margarine, softened

2 cups powdered sugar

½ tsp. vanilla

2 Tbsp. brewed coffee

Glaze:   1 oz. (1 square) semi-sweet chocolate

1 tsp. shortening

Heat oven to 375F.  Grease 13×9 inch pan.  In small saucepan, melt unsweetened chocolate and ¾ cup margarine over low heat, stirring occasionally.  Remove from heat.  Stir in coffee granules and 1 Tbsp. vanilla; set aside.

In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved.  Fold chocolate mixture, flour and pecans into egg mixture just until blended.  Pour batter into greased pan.  Bake at 375F. for 25 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In small bowl, beat ½ cup margarine until light and fluffy.  Add powdered sugar, ½ tsp. vanilla and brewed coffee.  Beat until smooth.  Spread over cooled brownies.

In small saucepan, melt semi-sweet chocolate with shortening over low heat, stirring occasionally.  Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies.  Immediately draw knife through glaze in straight vertical lines to form pattern.  Refrigerate until firm.  Cut into bars.  36 bars

(Recipe for Cappucino Fudge Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 57, October 1989 issue)

Hope you enjoyed making the Cappucino Fudge Brownies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!