Mocha Brownies

Chef mariajane's Note:

These saucepan brownies are easy to mix up when unexpected guests arrive, and they're the perfect base for brownie sundaes.

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 brownies

FOR THE BROWNIES

• 1 cup granulated sugar
• ½ cup butter or ½ cup margarine
• 1⁄3; cup unsweetened cocoa powder
• 1 teaspoon instant coffee crystals
• 2 eggs
• 1 teaspoon vanilla
• 2⁄3; cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup walnuts , chopped

FOR THE FROSTING

• 3 tablespoons butter or 3 tablespoons margarine , softened
• ¼ cup unsweetened cocoa powder
• 2 cups sifted powdered sugar
• 2 -3 tablespoons milk
• ½ teaspoon vanilla

Directions:

1. FOR THE BROWNIES: In a medium saucepan combine granulated sugar, butter, cocoa powder, and coffee crystals. Cook and stir over medium heat till butter melts. Remove from heat; cool for 5 minutes. Add eggs and vanilla. Beat lightly by hand just till combined. Stir in the flour, baking powder, and salt. Stir in walnuts. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350F oven for 25 minutes, or till set. Cool in pan on a rack.
2. FOR THE FROSTING: In a mixing bowl beat butter till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well, Slowly beat in 2 tablespoons of the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if necessary, to make a frosting of spreading consistency.
3. Spread frosting over cooled brownies. Cut into bars.