Cappuccino Brownies

• 3 sticks Butter, Softened, Divided
• 3 whole Squares Baking Chocolate
• 2 cups Sugar
• 2 whole Eggs
• 1 cup Flour
• 1 cup Chocolate Chips
• 1 pound Powdered Sugar
• 1/4 cups Cocoa Powder
• 1 Tablespoon Instant Coffee Powder
• 2 teaspoons Vanilla, Divided
• Milk, As Needed To Thin Frosting To Desired Consistency

1. Brownies:
2. Preheat oven to 350.
3. Melt 1 stick butterbutter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and 1 teaspoon vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined. Fold in chocolate chips.
4. Pour into a greased 9 x 13 baking dish (I used a 10 x 10 square cake pan). Bake for 35-45 minutes, or until just barely done. Cool before frosting.
5. Frosting:
6. Cream the remaining 2 sticks of butter in an electric mixer. Add powdered sugar, cocoa powder, and coffee gradually, until desired consistency is reached. Stir in remaining 1 teaspoon of vanilla extract. If frosting is too thick, add milk in 1-tablespoon increments to thin it out. If it is too thin, add more powdered sugar.
7. Spread on brownies once they have cooled.

butter, chocolate, sugar, eggs, flour, chocolate chips, sugar, ubc, coffee powder, vanilla, milk

Taken from tastykitchen.com/recipes/desserts/cappuccino-brownies/ (may not work)