1 cup granulated sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee granules
2 large eggs
1 teaspoon vanilla extract
2/3 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons virgin coconut oil
1/4 cup unsweetened cocoa powder
2 cups sifted confectioners sugar
2 tablespoons soy milk
In a medium saucepan stir together with wooden spoon sugar, butter, cocoa powder, and coffee granules. Cook and stir over medium heat until butter melts. Remove from heat and let cool for a few minutes. Add eggs and vanilla. Beat lightly using wooden spoon until just combined. Stir in flour, baking powder, and salt. Spread batter in greased 9x9x2-inch baking pan. Bake in preheated oven at 350F for 25 minutes or until set. Cool in pan.
While you're waiting for the brownies to cool, make frosting in a large mixing bowl (large not because it's a lot of frosting but to avoid poofing cocoa powder and confectioners sugar everywhere!). Beat coconut oil and cocoa powder using hand mixer. Gradually add 1 cup of confectioners sugar, beating well. It may look pebbly but don't panic! Slowly beat in 2 tablespoons of soy milk. Beat in remaining sugar. Beat in additional milk as needed to make frosting your desired consistency.
Spread frosting over cooled brownies. Top with toasted shredded coconut for extra pizzazz and texture (didn't have any... so sad). Cut into bars and serve!