These Coffee Brownies are rich, fudgy brownies with espresso powder in them, a decadent coffee frosting layer, and topped with a rich chocolate ganache.
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil and spray with non-stick baking spray. The foil allows for easy removal.
Add the butter and chocolate to a microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each interval until completely melted. Set aside.
In a medium bowl, add the eggs, sugar, vanilla and melted chocolate mixture. Whisk until everything is incorporated. Add the remaining dry ingredients and mix again until smooth.
Spread the batter into the prepared baking pan and bake for 25-30 minutes, until a toothpick inserted in the center of the brownie comes out clean.
Allow the brownies to cool before preparing the coffee layer.
Coffee Layer
Once the brownies are cooled completely, mix together the espresso powder and heavy cream in a medium bowl.
Add the powdered sugar and 2 tablespoons of butter. Beat with a hand mixer until well combined.
Spread the mixture over the brownie tops and allow it to set in the fridge for about 30 minutes.
Ganache
In a microwave-safe bowl, add chocolate chips, heavy cream.
Microwave in 30-second intervals and stir after each interval. Repeat until the ganache is smooth and completely melted.
Pour the chocolate sauce over the coffee layer and carefully spread it out.
Place into the fridge to help set the chocolate layer.
Store in an airtight container or tightly wrapped with foil or plastic wrap in the refrigerator.