Preheat oven to 325°F (160°C). On the stove, set a metal bowl over a pot of simmering water (or use a double-boiler) and add 1/2 cup (125 mL) butter and the sugar and chocolate. Stir a few times as butter and chocolate melt.
Step 2
Meanwhile, dissolve 1 1/2 tsp (7 mL) instant coffee in 2 tbsp (30 mL) hot water. Add to butter and chocolate, mixing until smooth. Remove chocolate mixture from heat and cool until barely warm before whisking in eggs and 1 tsp (5 mL) vanilla.
Step 3
In another bowl, mix flour and salt. Whisk into chocolate mixture until smooth. Spread in a greased 8 x 8-in. (20 x 20 cm) baking pan. Bake in centre of oven, 25 min., or until top is just set.
Step 4
To make the icing, combine remaining butter, icing sugar and cocoa powder in a small bowl. Mix in remaining instant coffee and vanilla and 1 tbsp (15 mL) hot water, stirring until smooth. Ice brownies in their pan while still hot. When cool, cut into 20 pieces to serve.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy
