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 1/2 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 2-inch or 6 dozen 1-inch squares. Polly Clingerman, author Fast and Fabulous Hors D'Oeuvres and Holiday Entertaining (published by The American Cooking Guild), Washington, DC Randy Shearer