Cappuccino Brownies

Here's the recipe for Cappuccino Brownies, which I made for my birthday treat. They are from Better Homes and Garden's Anyone Can Bake book.

Ingredients: 

2/3  C Flour

1/4  tsp baking soda

1/2  C butter

3     oz unsweetened chocolate, chopped*

1     C granulated sugar

2     eggs

1     tsp vanilla

1     tsp instant coffee crystals

1     T heavy whipping cream (you may need a little more) 

1     C powdered sugar

2     T butter, softened 

1     recipe Chocolate Frosting - found at end of recipe 

*If I don't have squares of chocolate on hand, I use baking cocoa (the powder from Hershey's). Follow directions on package for it's equlivency to chocolate squares - I think for this recipe you would use 1/2 C + 1T and add 3T vegetable oil) 

To Make:  

Preheat oven to 350. Grease or foil an 8x8-inch baking pan; set aside. 

In a medium saucepan heat and stir the 1/2 cup butter and the unsweetened chocolate over low heat until smooth. Remove from heat; cool slightly. Stir in granulated sugar. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. Add flower and baking soda; stir until just combined. Spread batter evenly in pan. 

Bake in preheated oven for 30 minutes. Transfer pan to a wire rack. 

In a bowl stir together coffee crystals and cream until crystals dissolve. Stir in powdered sugar and 2T butter until creamy. Note: I used more whipping cream than called for until the mixture was spreadable. Spread coffee mixture over the warm brownies. Cool completely. 

Spread Chocolate Frosting over cooled brownies (recipe below). Chill brownies about 1 hour or until frosting is set. Makes 16 brownies. 

Chocolate Frosting: In a small saucepan combine 1 cup semisweet chocolate pieces and 1/3 cup whipping cream. Heat and stir over low heat until smooth and mixture begins to thicken. 

Per brownie: 264 cal., 16g total fat (10 g sat. fat), 54 mg chol., 84 mg sodium, 32 g carbo., 2 g fiber, 2 g pro. - Healthy, right?