Espresso Brownies

• FOR THE BROWNIES:
• 8 ounces, weight Semi-sweet Chocolate
• 1 cup Butter
• 2 Tablespoons Butter
• 3 cups Sugar
• 4 Tablespoons Espresso Or Strong Coffee
• 4 whole Eggs
• 1-1/3 cup All-purpose Flour
• 6 Tablespoons Cocoa Powder
• 2 cups Chocolate Chips
• FOR THE ESPRESSO FROSTING:
• 3/4 cups Butter
• 4 Tablespoons Espresso Or Strong Coffee
• 4 cups Powdered Sugar
• 1/2 cups Whipping Cream
• Colored Sugars, For Garnish (optional)

1. Preheat the oven to 350u0b0F. Spray a 9x13" pan with baking spray and then line it with parchment paper that overhangs the pan.
2. For the brownies:
3. Melt the chocolate in a small bowl in the microwave.
4. In the bowl of a standing mixer, cream together the butter and sugar. Add the espresso and mix well, and then add the eggs one at a time and whip until fluffy. Add the melted chocolate to the batter and mix well.
5. Combine the flour, cocoa powder, and chocolate chips in a separate bowl. Add the dry ingredients to the mixer bowl and combine until you have a thick batter.
6. Pour the batter into the parchment-lined pan and spread evenly. Bake the brownies at 350u0b0F for 50 minutes .
7. Let the brownies cool completely before frosting them. While the brownies are cooling, make the frosting.
8. For the espresso frosting:
9. Whip together the butter, espresso, powdered sugar and whipping cream until you have a fluffy frosting.
10. When the brownies are cool, spread the frosting over the top of the brownies in a thick, even layer. Put the brownies into the freezer to chill for about 1 hour.
11. Pull the brownies out by the parchment paper and trim the edges off and slice the brownies into squares or rectangles.
12. Sprinkle the brownies with colored sugars if desired.
13. Enjoy!

chocolate, butter, butter, sugar, espresso, eggs, allpurpose, cocoa, chocolate chips, butter, espresso, powdered sugar, whipping cream, colored sugars

Taken from tastykitchen.com/recipes/desserts/espresso-brownies/ (may not work)