Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack. To make the frosting, cream half cup butter with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares. Yield: 3 dozen 5 cm or 6 dozen 3 cm squares. Polly Clingerman, author Fast and Fabulous Hors D'Oeuvres and Holiday Entertaining (published by The American Cooking Guild), Washington, DC Randy Shearer