Prep Time: 5 min. Total Time: 40 min. Makes: 20 brownies<br /><br />1⁄2 cup (125 mL) + 1 tbsp (15 mL) Compliments Salted Butter, divided <br /><br />1 cup (250 mL) sugar <br /><br />2 squares (2 oz/60 g) unsweetened baking chocolate <br /><br />2 tsp (10 mL) Compliments Instant Coffee, divided <br /><br />3 tbsp (45 mL) hot water, divided <br /><br />2 eggs <br /><br />1 1⁄2 tsp (7 mL) Sensations by Compliments Pure Vanilla Extract, divided <br /><br />1⁄2 cup (125 mL) Compliments All Purpose Flour <br /><br />Pinch of salt <br /><br />1⁄2 cup (125 mL) icing sugar <br /><br />1 tbsp (15 mL) unsweetened cocoa powder<br /><br />1. Preheat oven to 325°F (160°C). On the stove, set a metal bowl over a pot of simmering water (or use a double-boiler) and add 1⁄2 cup (125 mL) butter and the sugar and chocolate. Stir a few times as butter and chocolate melt. <br /><br />2. Meanwhile, dissolve 1 1⁄2 tsp (7 mL) instant coffee in 2 tbsp (30 mL) hot water. Add to butter and chocolate, mixing until smooth. Remove chocolate mixture from heat and cool until barely warm before whisking in eggs and 1 tsp (5 mL) vanilla. <br /><br />3. In another bowl, mix flour and salt. Whisk into chocolate mixture until smooth. Spread in a greased 8 x 8-in. (20 x 20 cm) baking pan. Bake in centre of oven, 25 min., or until top is just set. <br /><br />4. To make the icing, combine remaining butter, icing sugar and cocoa powder in a small bowl. Mix in remaining instant coffee and vanilla and 1 tbsp (15 mL) hot water, stirring until smooth. Ice brownies in their pan while still hot. When cool, cut into 20 pieces to serve.
