BROWNIES

1. Preheat the oven to 350ºF and prepare an 8 inch round cake pan or 8×8 inch baking pan with non-stick baking spray.
2. In a large mixing bowl add in the brownie mix and sea salt. Stir to combine.
3. Add in the egg, vegetable oil, hot coffee, and vanilla extract and mix until just combined. Be careful to not over mix the brownie batter.
4. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out slightly fudgy.
5. Allow to fully cool in the pan on a cooling rack before frosting and cutting. **

CHOCOLATE FUDGE FROSTING

1. In the bowl of a stand mixer cream together the butter and shortening with the paddle attachment on high speed until light and fluffy. This should take approximately 10 minutes.
2. Add in the icing sugar, cocoa powder, and salt and mix on low until fully incorporated.
3. Add in the vanilla extract and milk and mix on low until incorporated.
4. Turn the mixer up the high and allow to cream for 5 minutes.

BROWNIE ASSEMBLY

1. Remove the fully cooled brownie from the pan and place it on a plate, cake board, or cake turntable.
2. With a Wilton 1m piping tip, pipe simple rosette swirls around the entire edge of the brownie. Enjoy!
3. Brownies can be stored in an airtight container at room temperature for up to 7 days or frozen for 3 months.