These are a really tasty twist on a traditional brownie. The brownie itself has a very subtle coffee flavour but really delivers the mocha vibe in the frosting. If you would like a stronger coffee flavour overall, I recommend adding another 1-2 tbsp of dissolved coffee granules to the batter.

Brownie Ingredients

• 3 tbsp instant coffee granules
• 1 1/2 tbsp boiling water
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Earth Balance
• 1 cup cocoa
• 2 cups granulated sugar
• 4 eggs
• 1 1/2 tsp vanilla
• 1 cup toasted or slivered almonds, chopped

Mocha Frosting

• 1 tbsp instant coffee granules
• 1-2 tsp boiling water
• 3 tbsp Earth Balance
• 1 tbsp cocoa powder
• 2-3 cups icing sugar
• 1/2 tsp vanilla
• 2-3 tbsp soy milk

Yield: 12 large squares or 24 smaller squares

Preheat oven to 350^o.

For the brownies: dissolve the instant coffee granules in boiling water and set aside. Mix together flour, cocoa powder, baking powder and salt.

Melt Earth Balance in large saucepan. Remove from heat. Blend in sugar, eggs, vanilla and dissolved coffee. Pour this into the dry ingredients and mix together with the nuts. Pour batter into greased 9x13x2” rectangular baking pan. Bake for 30-35 minutes. Do not overbake! Cool completely, then frost with the mocha frosting and cut into bars or squares. For the frosting: dissolve the instant coffee granules in the boiling water and set aside. Melt the Earth Balance in a saucepan. Remove from heat. Whisk in the cocoa powder, instant coffee, and vanilla. Alternately blend in icing sugar and 3 tbsp soy milk until frosting is smooth and of spreading consistency.