Rich Coffee Brownies

Ingredients: 8 ounces (240mL) strong coffee

Coffee Brownies:
½ cup (113g) unsalted butter, cut into 6-8 slices
8 ounces (227g) semi-sweet chocolate, coarsely chopped
¾ cup (150g) firmly packed light brown sugar
¼ cup (50g) granulated sugar
3 large eggs, room temperature preferred
1 T (15mL) concentrated coffee
¾ cup (90g) all-purpose flour, be sure to measure properly
¼ teaspoon salt

Mocha Frosting:
2 ounces (40g) unsweetened baking chocolate, coarsely chopped
4 T (57g) unsalted butter
1 T (15mL) concentrated coffee
1 to 2 T (15-30mL) milk, or cream
2 cups (240g) powdered sugar
pinch of salt

Instructions:
Pour the brewed coffee into a small saucepan. Heat over medium heat until boiling. Reduce coffee down to 2 Tablespoons, remove from heat, and set aside.

Coffee Brownies:
Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes. Whisk both sugars into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in 1 Tablespoon of the concentrated coffee. Add the flour and salt and stir gently until completely combined. Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.

Mocha Frosting:
In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes. In a medium bowl, 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 (start with 1 Tablespoon). 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. When you are ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board, or safe-to-cut surface. Spread frosting evenly over the top of the brownies, then cut into individual servings. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.

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