Brownies:
1/2 c  Cocoa
1 c  Sugar; granulated
1/2 c  Flour; all purpose
1/4 c  Shortening; softened
2    Eggs
1 ts Coffee; instant
Icing:
1/4 c  Butter
2 tb Coffee;strong
1 tb Milk
1 c  Sugar; icing
2 oz Chocolate; semisweet (2 sq)

Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together,
Add shortening and beat till mixture is creamy and smooth. Beat in eggs and
instant coffee. Batter will be very stiff, turn into greased 8″ square pan.
Smooth top so batter is in even layer to cover pan completely. Bake at 325F
for 20 minutes or till top is shiny. Test with toothpick, centre should be
firm and fudgy. Do not overbake. Cool on wire rack. Icing: Melt butter in
pan over medium heat, add coffee. Boil for 2 minutes, stirring frequently.
Remove from heat and blend in milk and icing sugar. Beat till icing is
smooth. Let icing cool till it is thick enough to spread. Frost brownies.
Meanwhile melt 2 squares semisweet chocolate (in e or on top of
double boiler). Immediately pour melted chocolate into ziploc baggie and
seal. Snip corner from bag and squeeze out over frosted brownies in
crisscross pattern. With a blunt knife, swirl chocolate and icing together
to create marbled effect. Cut into bars when icing has set.