1 cup granulated sugar
2 eggs
½ cup butter
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
¾ cup self-rising flour
1 teaspoon instant coffee granules
¼ cup chopped pecans

Preheat oven to 350°.
In a medium saucepan, combine granulated sugar, butter, cocoa powder, and coffee granules. Cook and stir over medium heat until butter melts. Remove from heat and cool for five (5) minutes. Add eggs and vanilla. Beat lightly by hand just until combined. Stir in flour. Add pecans. Spread batter in a greased 9x9x2 baking pan and bake for 25 minutes. Let cool in pan.

3 tablespoons butter, softened
¾ ounce unsweetened cocoa powder
1 cup confectioner's sugar
2-3 tablespoons coffee
½ teaspoon vanilla

Beat butter until fluffy. Add cocoa powder.
Gradually add ½ cup of confectioner's sugar, beating well. Slowly beat in 2 tablespoons coffee, vanilla, and remaining sugar. Add additional coffee, if necessary, to make a frosting of spreading consistency.
Spread icing over cooled brownies and cut into bars.