Frosted Chocolate Brownies

Brownies:
1 C. unsalted butter, cut into pieces
1 C. unsweetened cocoa powder, sifted
2 C. white sugar
4 lg. eggs
1 C. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract

Frosting:
6 T. unsalted butter, cut into pieces
1/2 C. unsweetened cocoa powder, sifted
1/4 C. hot strong coffee
2 C. confectioner's sugar, sifted

Preheat oven to 350. Grease and flour a 13x9 metal baking pan.

In the top of a double boiler or a heat-proof bowl over simmering water, melt butter and cocoa powder, stirring, until the mixture is smooth. Remove the pan from the heat and beat in the sugar and eggs, one at a time. Stir in the flour, salt and vanilla, stirring to combine well. Spread in baking pan. Bake in the middle of the preheated oven for 20-30 minutes, or until it begins to pull away from the sides and a cake tester inserted in the center comes out almost clean. Do not over bake, Cool in the pan on a rack.

While the brownies cool make the frosting. Use the same sort of double-boiler as with the brownies, melt the butter and cocoa powder, stirring until smooth. Remove from the heat and stir in the hot coffee. Beat in the confectioner's sugar. Beat until frosting is smooth and of spreading consistency. Spread over cooled brownies and chill, covered, for at least an hour or until frosting is firm. Cut into 24-36 squares to serve.