Espresso Brownies w Whipped Espresso Frosting

• Salted butter, melted – ¼ cup (57g)
• Semi-sweet chocolate – ½ cup (85g)
• Instant espresso powder – 2 tablespoons (8g)
• Large eggs – 2 (approx. 100g)
• Granulated sugar – ½ cup (100g)
• Brown sugar – ¼ cup (50g)
• All-purpose flour – ⅜ cup (45g)
• Unsweetened cocoa powder – 2 tablespoons (12g)
• Salt – ½ teaspoon (2g)

• Heavy whipping cream – ½ cup (120ml)
• Powdered sugar – 2 tablespoons (15g)
• Instant espresso powder – ½ tablespoon (2g)
• Hot water – ½ tablespoon (7ml)

Melt the butter and add it to a large mixing bowl with the semi-sweet chocolate. Stir until the chocolate is fully melted and combined with the butter.

Mix in the espresso powder, followed by the eggs, granulated sugar, and brown sugar.

Add in the flour, cocoa powder, and salt. Mix until the brownie batter is smooth and fully combined.

Pour the batter into a parchment-lined 8x8-inch (20x20 cm) baking pan and spread it evenly.

Bake at 350°F (177°C) for 20–25 minutes, or until only the center slightly jiggles. Let the brownies cool for 1 hour.

To Make the Frosting:

Dissolve the espresso powder in hot water and set aside.

In a stand mixer, combine heavy whipping cream, powdered sugar, and the dissolved espresso.

Whip on high speed for 4–5 minutes, or until stiff peaks form.

Pipe the frosting onto the cooled brownies and dust lightly with cocoa powder before serving.