Coffee Brownies

INGREDIENTS:

For the Brownies
1/2 cup unsalted butter, melted
1/4 cup dark cocoa powder
1 cup granulated sugar
2 tablespoons instant espresso powder
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 teaspoon baking powder
3/4 cup all purpose flour

For the Coffee Frosting
3 tablespoons heavy whipping cream
1 1/2 teaspoons instant coffee granules
1/4 cup unsalted butter, softened
1/8 teaspoon salt
1 3/4 cup powdered sugar

For the Chocolate Topping
1/2 cup dark chocolate chips
2 tablespoons heavy whipping cream

DIRECTIONS:

Preheat the oven to 350 degrees. Line an 8×8 pan with foil. Spray with nonstick baking spray.
Whisk together the melted butter and cocoa powder.
Beat the sugar, eggs, espresso powder, and vanilla until light and fluffy. Add the chocolate butter mixture and mix again.
Stir together the salt, baking powder, and flour. Slowly stir that into the butter mixture.
Spread in the prepared pan and bake for 25-28 minutes, or until a toothpick inserted in the center comes out a little sticky. Remove and cool completely.
Stir together the cream and instant coffee.
Beat the butter and salt until creamy. Slowly add the powdered sugar and coffee cream while beating.
Once everything is mixed in, beat it on high for 1 minute or until light and fluffy. Spread on top of the cooled brownies.
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds, if needed.
Spread on top of the frosting. Let the chocolate set before cutting into 16 squares.