1/2 cup unsalted butter
8 oz. semi-sweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup white sugar
3 large eggs
2 tbsp concentrated coffee
3/4 cup all-purpose flour
1/4 tsp salt
2 oz. unsweetened baking chocolate, chopped
4 tbsp ) unsalted butter
1-2 tbsp milk or cream
2 cups powdered sugar
pinch of salt
Directions:
Preheat the oven to 350ºF. Line a square baking pan with foil or parchment paper. Set aside.
Over a double boiler or in microwave, melt butter and chopped chocolate, stirring frequently until completely smooth. Cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in 1 Tablespoon of concentrated coffee. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Bake brownies for 30-35 minutes.
Melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
With a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, concentrated coffee, and milk or cream. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
Once the brownies are cooled, spread frosting evenly over the top of the brownies, then cut into individual servings. Enjoy!