Coffeehouse Cappuccino Brownies

Hmmmm. Love Coffee and Chocolate? This one is truely a winner! From my TOH friend, Maddy.

• Ready In: 55 mins
• Serves: 18

Ingredients

• 2  cups  firmly packed light brown sugar
• 2  eggs, room temperature
• 3  cups  sifted all-purpose flour
• 1  cup butter
• 1  cup  strong hot coffee
• 1  teaspoon vanilla extract
• 1  teaspoon ground cinnamon
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 4  tablespoons cocoa powder
• 1  cup  chopped pecans or 1  cup walnuts or 1  cup  almonds
• 2  cups white chocolate chips

• Icing

• 1⁄2 cup butter, softened
• 1  lb confectioners' sugar
• 4  tablespoons cocoa powder
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons heavy cream
• 2  tablespoons brewed coffee
• 1  teaspoon vanilla extract

Directions

1. Heat oven to 350ºF.
2. In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee, vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
3. Beat at low speed until lightly mixed, then at medium speed for about 30 seconds.
4. Stir in chopped nuts and white chocolate chips until blended.
5. Spread batter evenly over a well-greased jelly-roll pan (15 1/2-by-10 1/2-by-1-inch) and bake for about 30 minutes, or until springy to the touch.
6. Do not overbake.
7. Meanwhile, prepare the icing: Cream butter until smooth.
8. Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
9. Combine the cream and brewed coffee.
10. To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
11. Add the vanilla and stir to combine.
12. Continue beating only until the icing is of a good spreading consistency.
13. When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack.
14. Spread the icing evenly on top.
15. Cool to room emperature, then cut into bars.
16. Garnish with melted white chocolate in an abstract decorative pattern, if desired.