• Preheat the oven at 350℉.

Brownies:

• Melt the chocolate and butter over low heat (or in a microwave-safe dish in 30-45-second intervals).
  10 oz. chocolate, 1 c. butter (2 sticks)
• Whisk the coffee, sugar, and vanilla into the melted chocolate.
  3 Tbsp. espresso powder (or instant coffee), 1 1/2 c. sugar, 1 1/2 Tbsp. vanilla
• Add the eggs and mix well.
  6 large eggs, beaten
• Add the flour, salt, and soda and stir or whisk to combine.
  1 1/3 c. all-purpose flour, 1/2 tsp. salt, 1/2 tsp. baking soda
• If you like thinner brownies, pour the batter into a greased 10x15" jelly roll baking pan, and bake for 18 - 20 minutes or until a toothpick comes out with only a few damp crumbs. If you want thicker fudgy brownies, you can bake them in a 9x13" for 30 - 35 minutes. Don't overbake.
• Cool and frost.

Coffee Buttercream:

• Dissolve the instant coffee in the heavy cream. Set aside.
  1 1/2 Tbsp. instant coffee, 1/4 c. heavy cream
• In a large mixing bowl, beat the butter until well creamed. Add the powdered sugar and salt, and mix.
  2/3 c. butter (11 Tbsp.), 3 c. powdered sugar, pinch of salt
• Beat in the coffee cream, scrape the sides of the bowl, and whip on high speed for a couple of minutes.
• Spread over cooled brownies. Chill and cut into bars.
• Store in an airtight container.