- 1/2 cup whipping cream
- 1 teaspoon to 2 instant coffee granules
- 2/3 cup sifted powdered sugar
- 1/8 cup baking cocoa, (optional)
Combine cream and coffee granules in small, heavy-duty saucepan over low heat, stirring constantly until dissolved. Add remaining morsels; stir until smooth. Remove from heat. Stir in powdered sugar; stir vigorously until smooth. Chill until spreading consistency. Spread over cooled brownies. Sprinkle with cocoa.