Double Cappuccino Brownies

I found this recipe in my newspaper, back in the 80's; it is a family favorite. I realize that there are "gooey" brownies and "cake" brownies---this recipe is a "cake" brownie. If you prefer the "gooey" kind, I recommend that you tweak it to your preference if you choose to try it. If you don't have instant coffee crystals, you can substitute with powdered coffee mixes.The frosting makes these quite rich.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 brownies

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine
• 4  ounces  unsweetened chocolate
• 2  cups granulated sugar
• 4  large eggs
• 1  teaspoon vanilla extract
• 1  cup all-purpose flour
• 1 (1 -2 ounce) envelope  instant cappuccino mix (any flavor)
• 1  teaspoon instant coffee granules (rounded)
• 1  cup  chopped  nuts (your choice)
• 1 (1 -2 ounce) envelope  instant cappuccino mix, 1-2 ounces
• 1⁄4 cup  hot milk
• 1⁄2 cup butter, softened
• 1 (16 ounce) package powdered sugar

Directions

1. Preheat oven to 350°F.
2. Line a 13x9-inch pan with aluminum foil (or parchment paper); lightly butter the foil (or paper).
3. Microwave the butter and chocolate (in a microwave-safe bowl) for 1 1/2 to 2 minutes, stirring every 30 seconds.
4. Stir sugar into chocolate mixture until well-blended.
5. Mix in eggs and vanilla.
6. Stir in flour, cappuccino mix and nuts until well-blended.
7. Bake 30-35 minutes or until a toothpick inserted in the center comes out with fudge crumbs (do not over-bake).
8. Cool in pan on wire rack.
9. Frosting:
10. Stir cappuccino mix and hot milk together until well-blended.
11. Beat butter, cappuccino mixture and powdered sugar with mixer set on low speed until smooth. You may then beat on medium speed for about 1 minute for a fluffier frosting. Let frosting stand, if necessary, until it is of spreading consistency.
12. Frost brownies; cut into squares to serve.
13. Store in tightly-covered container.