These brownies are a delightful twist on the classic mocha flavor, combining rich chocolate with a hint of espresso and a luscious coffee glaze.
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
Greasing the pan ensures the brownies come out easily after baking.
In a mixing bowl, combine the melted shortening and butter.
Mix thoroughly to ensure a smooth base for the batter.
Add the granulated sugar and espresso powder to the bowl and mix until well combined.
The espresso powder enhances the chocolate flavor of the brownies.
Beat in the eggs one at a time, followed by the vanilla extract.
Adding eggs one at a time ensures a smoother batter.
Sift together the flour, salt, and cocoa powder, then fold into the wet mixture.
Sifting the dry ingredients prevents lumps in the batter.
Pour the batter into the prepared pan and spread evenly.
Use a spatula to ensure an even layer for uniform baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the brownies fudgy.
Let the brownies cool completely on a cooling rack before applying the glaze.
Cooling prevents the glaze from melting into the brownies.
For the glaze, cream the softened butter in a bowl.
Softened butter ensures a smooth and creamy glaze.
Gradually add the confectioners' sugar and mix until smooth.
Adding the sugar gradually prevents lumps in the glaze.
Dissolve the espresso powder in the milk and add to the glaze mixture, beating until fluffy.
Dissolving the espresso powder in milk ensures an even coffee flavor.
Spread the glaze evenly over the cooled brownies.
Use a spatula for a smooth and even layer of glaze.
Cut into squares and serve.
For clean cuts, wipe the knife blade between slices.
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