Dark Chocolate Mocha Brownies

1 cup butter, melted
2 cups packed brown sugar
3 eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped

Frosting:
1/4 butter, melted
3 tablespoons sour cream
2 teaspoons vanilla extract
2 3/4 to 3 cups confectioners sugar
2 ounces grated bittersweet chocolate

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Beat in coffee and vanilla extract.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in chocolate. Spread into a greased 13 x 9 x 2-inch baking pan.

Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small mixer, beat the butter, sour cream and vanilla extract until smooth. Gradually stir in sugar until smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

Yield: 5 dozen