Ingredients
- 3 eggs
- 3 c sifted confectioners sugar
- 2 c brown sugar (light)
- 1 1/2 c butter
- 2 c flour
- 1 c walnuts (chopped)
- 2 tablespoons water these chewy squares ooze brown sugary butterscotch (hot)
- 2 ts instant coffee
- 2 ts vanilla
- 1 1/2 ts baking powder
- 1/2 ts salt
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
