1hr 15min prep and bake time\ 48 servings



  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 4 teaspoons ground coffee, or more to taste
  • 1 tablespoon hot water
  • 4 large eggs
  • 1 cup plain flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups icing sugar
  • 1 tablespoon espresso-ground coffee
  • 1 1/2 tablespoons milk


Prep: 20 min Cook: 25 min

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9Ă—13-inch baking pan

  2. Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl

  3. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons coffee with hot water in a small bowl; stir into cocoa mixture

  4. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next

  5. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.

  6. Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.

  7. Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl

  8. Add confectioners’ sugar to mixture and beat until creamy using an electric mixer on medium speed

  9. Dissolve 1 tablespoon espresso ground coffee with milk in a small bowl and add to frosting

  10. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes

  11. Ice the brownies when cool