Ingredients:
1 1/2 cups sugar
1 cup butter, melted
2 teaspoons instant coffee crystals, dissolved in
1/4 cup hot tap water
3 eggs
2/3 cup flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant coffee crystals
1 teaspoon hot tap water
1 (16 ounce) cans vanilla frosting
chocolate sprinkles
Directions:
Grease a 13x9x2-inch baking pan; set aside.
In a large bowl stir together, sugar, butter and coffee crystals in hot tap water.
Add eggs; beat with spoon just until combined.
In a small bowl, combine flour, cocoa powder, baking powder and salt.
Gradually stir flour mixture into egg mixture.
Pour batter into prepared pan.
Bake in a 350 degree oven for 20 minutes.
Cool completely.
For frosting: Stir together 1 teaspoon coffee crystals, and 1 teaspoon hot tap water, until dissolved.
Let cool for a few minutes before stirring into the vanilla frosting.
Spread frosting over the brownies; top with chocolate sprinkles.
Refrigerate.
Servings: 24
Time preparation: 20 min.
Time total: 40 min.