#2844 - Coffee Brownie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. instant coffee dissolved in 1 TBSP warm water
2 eggs
1 cup Bisquick
1/2 cup Hershey's cocoa
2 tsp. vanilla
1 cup chopped nuts (optional)
Frosting: 3 TBSP softened Parkay margarine; 1 TBSP Hershey's cocoa; 2 tsp. instant coffee dissolved in 1 TBSP warm water; 1 1/2 cups Domino's powdered sugar; water if needed

In a mixer add melted butter, 2 tsp. instant coffee/warm water and eggs--beat. Add Bisquick, 1/2 cup cocoa and vanilla--beat. Add condensed milk--beat. Add chopped nuts--beat. Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a saucepan over low heat add Parkay--melt. Add 1 TBSP cocoa--stir. Add 2 tsp. instant coffee/warm water--stir. Remove from heat--add powdered sugar--stir until spreadable. If too thick add a little water and stir again. Frost the cooled mixture. Cut into bars or squares.