Marvelous Mocha Brownies

Directions

Preheat oven to 325℉ (160℃).

In large bowl, stir cocoa, sugar and flour together, Add shortening and beat until mixture is creamy and smooth.

Beat in eggs and instant coffee.

Batter will be very stiff, turn into greased 8 inch square pan.

Smooth top so batter is in even layer to cover pan completely.

Bake at 325F for 20 minutes or until top is shiny.

Test with toothpick, centre should be firm and fudgy.

Do not overbake.

Cool on wire rack.

Icing: Melt butter in pan over medium heat, add coffee.

Boil for 2 minutes, stirring frequently.

Remove from heat and blend in milk and icing sugar.

Beat until icing is smooth. Let icing cool until it is thick enough to spread.

Frost brownies.

Meanwhile: melt 2 squares semisweet chocolate (in microwave or on top of double boiler). Immediately pour melted chocolate into ziploc baggie and seal.

Snip corner from bag and squeeze out over frosted brownies in crisscross pattern.

With a blunt knife, swirl chocolate and icing together to create marbled effect.

Cut into bars when icing has set.