Instructions: Heat oven to 350 degrees. Grease 13 x 9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in prepared pan. Bake for 30 to 35 minutes. DO NOT OVERBAKE. Cool. In small bowl cream butter until fluffy. Add powdered sugar and vanilla; blend well. In small saucepan, heat 2 tablespoons Kahlua with instant coffee; gradually add Kahlua mixture and milk to powdered sugar mixture. Continue beating until smooth, creamy and of desired spreading consis- tency. Spread over cooled brownies. In small saucepan over low heat, melt chocolate with shortening, stirring constantly. Drizzle glaze over brownies in vertical pattern; about 1-inch apart. Immediately draw knife in horizontal lines to form a pattern.

Refrigerate until firm.

Makes 48 bars.

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