Prep Time 20m
Cook Time 25m
Ready Time 105m
Yield 24 brownies

  • Crisco® Original No-Stick Cooking Spray
  • 4 (1 oz.) squares unsweetened baking chocolate
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 tablespoon warm water
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1 (1 oz.) square unsweetened baking chocolate
  • 2 tablespoons butter
  • 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 2 tablespoons warm water
  • 1 1/2 cups powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
  • Step 2For Brownies: MICROWAVE chocolate and shortening in large microwave-safe bowl on HIGH 2 minutes. Stir until completely melted. Dissolve instant coffee in water. Add to chocolate mixture. Stir in sugar, eggs and vanilla. Stir in flour and salt until evenly moistened. Spread in prepared pan.
  • Step 3Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Cool completely on wire rack.
  • Step 4For Frosting: MICROWAVE chocolate and butter in microwave-safe medium bowl on HIGH 1 minute. Stir until melted. Dissolve instant coffee in water. Beginning with powdered sugar, add sugar and coffee alternatively to chocolate mixture, beating between additions until smooth. Spread over brownies.
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