Mocha Brownie Icing
3 tablespoons butter or margarine
3 tablespoons unsweetened cocoa powder
1 tablespoon warm water
1 tablespoon coffee liqueur or 2 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water
1 1/2 cups confectioners' (powdered) sugar
In a small saucepan, melt butter over low heat. Stir in cocoa, water and liqueur. Remove from heat. Gradually add powdered sugar, beating until of spreading consistency. Add additional warm water if needed. Spread on brownies. Cut into bars. Store covered at room temperature.