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| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix |
| 1/3 | cup vegetable oil |
| 1/3 | cup water |
| 2 | eggs |
| 1 | tablespoon instant coffee granules or crystals |
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| 2 | teaspoons instant coffee granules or crystals |
| 1 | tablespoon very hot water |
| 2 | cups powdered sugar |
| 2 | tablespoons butter or margarine, softened |
| 2 | to 3 teaspoons water |
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| 1/4 | cup semisweet chocolate chips |
| 1 | teaspoon shortening |
| 1. | Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs about 50 strokes with spoon or until well blended. (Mixture may be lumpy.) Stir 1 tablespoon instant coffee granules into batter. Spread batter in pan. |
| 2. | Bake 28 to 30 minutes (bake 25 to 27 minutes if using dark nonstick metal) or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. |
| 3. | In large bowl, dissolve 2 teaspoons instant coffee in hot water. Stir in remaining frosting ingredients until smooth and spreadable. Spread frosting over brownies. |
| 4. | In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until melted and smooth; drizzle over brownies. For brownies, cut into 6 rows by 6 rows. Store tightly covered. |
| Follow High Altitude directions on brownie mix box for 13x9-inch pan. |
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| Shave off a few calories by skipping the Mocha Frosting and Chocolate Chip Glaze. The mocha flavor of the brownies can be treat enough. |
Nutrition Information:
245 ( 115 ); 13 g ( 4 g); 30 mg; 70 mg; 31 g ( 1 g); 2 g 0%; 0%; 2 %; 4 % 1 ; 1 ; 2