• Pour the brewed coffee into a small saucepan.
  8 ounces (240mL) strong coffee
• 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.
  ½ cup (113g) unsalted butter, 8 ounces (227g) semi-sweet chocolate
• 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.
  ¾ cup (150g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 1 Tablespoon (15mL) concentrated coffee, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
• 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.
  2 ounces (40g) unsweetened baking chocolate, 4 Tablespoons (57g) unsalted butter
• 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.
  1 Tablespoon (15mL) concentrated coffee, 1 to 2 Tablespoons (15-30mL) milk or cream, 2 cups (240g) powdered sugar, pinch of salt
• 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.