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Ingredients

½ cup shortening ½ cup butter 1 cup unsweetened cocoa powder 2 cups white sugar 4 teaspoons instant coffee granules, or more to taste 1 tablespoon hot water 4 large eggs 1 cup all-purpose flour 2 teaspoons vanilla extract ½ teaspoon salt ½ cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners' sugar 1 tablespoon instant coffee granules 1 ½ tablespoons milk

Nutrition Info

126.2 calories carbohydrate: 16.6 g cholesterol: 25.7 mg fat: 6.7 g fiber: 0.7 g protein: 1.2 g saturatedFat: 3.2 g servingSize: - sodium: 58.1 mg sugar: 13.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Melt shortening and 1/2 cup butter in a small pan over low heat, pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl, stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl, add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

4 dozen brownies

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.