Ingredients

• 4 ounces (120 grams) unsweetened chocolate
• ½ cup butter
• 1 ½ cups sugar (white)
• 3 whole eggs
• ¾ cup all-purpose flour (sifted)
• ½ tbsp baking powder
• 1 tsp instant coffee powder
• For the frosting: 60 grams semisweet/bittersweet chocolate
• 2 tbsp butter

Method

1. Preheat your oven to 350° Fahrenheit. Line the bottom and sides of an 8 inch square pan with aluminum foil. Set aside.
2. In a saucepan, melt the unsweetened chocolate and butter together over low heat. Transfer to a mixing bowl and cool for about three minutes. Pour in the sugar and mix well with a wooden spoon. Add the eggs one at a time, beating well after each addition. Pour in the rest of the ingredients and mix (only until no trace of flour is visible).
3. Transfer the mixture to the baking pan and bake for at least 30 minutes. Allow to cool in the pan after baking, for about 5 minutes.
4. Using the edges of the foil as your handles, carefully lift the brownie together with the foil and transfer to a cooling rack to cool completely
5. To prepare the frosting, melt the bittersweet/semisweet chocolate and butter in a thick saucepan over low heat. Using a metal spatula, spread the frosting over the brownie, covering the surface completely.
6. Freeze for a few minutes to allow frosting to set. Cut into bars and serve.