Mocha Buttercream Brownies

• 1 (19 7/8 ounce) package brownie mix
• 12 cup vegetable oil
• 14 cup water
• 2 large eggs
• 1 tablespoon instant espresso or 1 tablespoon instant coffee powder
• 12 teaspoon ground cinnamon
• 14 teaspoon ground cardamom
• 1 tablespoon instant espresso or 1 tablespoon instant coffee powder
• 4 teaspoons hot water
• 2 cups powdered sugar
• 2 tablespoons unsweetened cocoa
• 12 cup butter, softened

1. Preheat oven to 350.
2. Position oven rack in lower third of the oven.
3. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
4. In a bowl, mix the brownie mix, oil, water, eggs, espresso powder, cinnamon, and cardamom with a wooden spoon until just blended and all dry ingredients are moistened.
5. Spread batter into prepared pan.
6. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
7. Transfer to a wire rack and cool completely.
8. Frosting--in a large bowl dissolve instant espresso in the hot water.
9. Add powdered sugar, cocoa, and softened butter; beat with electric mixer on medium until smooth.
10. Spread frosting over cooled brownies.
11. Refrigerate at least 1 hour or until frosting is set.
12. Cut into squares; store in refrigerator.

brownie mix, vegetable oil, water, eggs, espresso, ground cinnamon, ground cardamom, espresso, water, powdered sugar, unsweetened cocoa, butter

Taken from www.food.com/recipe/mocha-buttercream-brownies-500730 (may not work)