2 to 3 teaspoons instant espresso powder*
2 teaspoons hot water
1 cup sugar
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup Butter, melted
1 teaspoon vanilla
1/2 teaspoon instant espresso powder or Instant Coffee Granules
1 tablespoon milk
1 cup powdered sugar
2 tablespoons Butter, softened
1 to 2 tablespoons finely chopped chocolate-covered espresso roasted coffee beans
Heat oven to 350°F.
Combine 2 to 3 teaspoons espresso powder and hot
water in small bowl; stir until dissolved.
Combine sugar, flour, cocoa and salt in medium bowl.
Stir in 1/2 cup melted butter, eggs, vanilla and dissolved espresso mixture; mix well.
Spread batter into greased 8-inch square baking pan.
Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean.
Combine 1/2 teaspoon espresso powder and 1 tablespoon milk in small bowl; stir until dissolved.
Add powdered sugar and 2 tablespoons butter.
Beat at low speed, scraping bowl often, adding enough additional milk for desired spreading consistency.
Frost cooled bars.
Sprinkle with chopped espresso beans.