Coffee Brownies with Cream Cheese Frosting

This Kaffeebrownie recipe comes from a German recipe book called Coffee Shop. I make it often, though I substitute the pecans for walnuts and prepare the cream cheese icing with powdered icing sugar (amount according to taste) as opposed to white sugar.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 3  tablespoons instant coffee powder
• 185  g  soft butter
• 150  g brown sugar
• 3  eggs
• 140  g flour
• 1  teaspoon baking powder
• 2  tablespoons cocoa powder
• 1  pinch salt
• 1⁄4 teaspoon cinnamon
• 1  teaspoon  vanilla powder
• 200  g pecan nuts (chopped)
• 400  g cream cheese
• 4  tablespoons white sugar
•  butter, for the form
•  cocoa or   chocolate sprinkles or  chocolate, shaving to dust the icing

Directions

1. Preheat oven to 200°C (400°F).
2. Butter your form (20x30cm).
3. Stir instant coffee powder in a cup of hot water.
4. Cream butter and brown sugar together.
5. After this, stir in eggs and coffee.
6. In another bowl, mix together flour, baking powder, cocoa powder, pecans, salt, vanilla and cinnamon.
7. Combine both moist and dry mix.
8. Stir together.
9. Put batter into greased form and spread so it is even throughout.
10. Place in oven for approx.
11. 20 minutes to bake.
12. After baking, allow brownie to cool.
13. With an electic mixer, mix cream cheese and white sugar together until smooth.
14. Spread on cooled brownie.
15. Dust with cocoa or sprinkle with chocolate shavings.
16. Keep refrigerated when not served.