Directions

Serving Size: 16

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 Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside. (9 inch pan was used to determine macros)
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 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 the concentrated coffee. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Bake brownies for 32-35 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 in air right container in the fridge.