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1
Heat oven to 350 degrees F.
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2
In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee, vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
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3
Beat at low speed until lightly mixed, then at medium speed for about 30 seconds.
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4
Stir in chopped nuts and white chocolate chips until blended.
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5
Spread batter evenly over a well-greased jelly-roll pan (15 1/2-by-10 1/2-by-1-inch) and bake for about 30 minutes, or until springy to the touch.
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6
Do not overbake.
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7
Meanwhile, prepare the icing: Cream butter until smooth.
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8
Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
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9
Combine the cream and brewed coffee.
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10
To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
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11
Add the vanilla and stir to combine.
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12
Continue beating only until the icing is of a good spreading consistency.
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13
When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack.
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14
Spread the icing evenly on top.
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15
Cool to room emperature, then cut into bars.
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16
Garnish with melted white chocolate in an abstract decorative pattern, if desired.
