| 1 | Preheat oven to 325°F. |
| 2 | In large bowl, stir cocoa, sugar and flour together, add shortening and beat till mixture is creamy and smooth. |
| 3 | Beat in eggs and instant coffee. |
| 4 | Batter will be very stiff, turn into greased 8" square pan. |
| 5 | Smooth top so batter is in even layer to cover pan completely. |
| 6 | Bake at 325f for 20 minutes or till top is shiny. |
| 7 | Test with toothpick, centre should be firm and fudgy. |
| 8 | Do not over bake. |
| 9 | Cool on wire rack. |
| 10 | Icing: melt butter in pan over medium heat, add coffee. |
| 11 | Boil for 2 minutes, stirring frequently. |
| 12 | Remove from heat and blend in milk and icing sugar. |
| 13 | Beat till icing is smooth. |
| 14 | Let icing cool till it is thick enough to spread. |
| 15 | Frost brownies. |
| 16 | Meanwhile melt 2 squares semisweet chocolate (in microwave or on top of double boiler). |
| 17 | Immediately pour melted chocolate into ziploc baggie and seal. |
| 18 | Snip corner from bag and squeeze out over frosted brownies in crisscross pattern. |
| 19 | With a blunt knife, swirl chocolate and icing together to create marbled effect. |
| 20 | Cut into bars when icing has set. |
| 21 | I won a food processor with this recipe. |
| 22 | Anne maclellan |
