Categories: Cookies 
      Yield: 1 servings 
  
           Brownies:                                Icing: 
    1/2 c  Cocoa                             1/4 c  Butter 
      1 c  Sugar; granulated                   2 tb Coffee;strong 
    1/2 c  Flour; all purpose                  1 tb Milk 
    1/4 c  Shortening; softened                1 c  Sugar; icing 
      2    Eggs                                2 oz Chocolate; semisweet (2 sq) 
      1 ts Coffee; instant                 
  
   Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together, 
  Add shortening and beat till mixture is creamy and smooth. Beat in eggs and 
  instant coffee. Batter will be very stiff, turn into greased 8" square pan. 
  Smooth top so batter is in even layer to cover pan completely. Bake at 325F 
  for 20 minutes or till top is shiny. Test with toothpick, centre should be 
  firm and fudgy. Do not over bake. 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 till icing is 
  smooth. Let icing cool till 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. 
   
  I won a food processor with this recipe. 
   
     Anne MacLellan