Espresso Brownies

1. Preheat the oven to 350 degrees and spray an 8 x 8 pan with cooking spray OR line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides. (See Note)
2. In a medium saucepan, combine butter and chocolate over low heat until melted, stirring often.
3. Once melted, take the pan off the heat.
4. Add the espresso powder and sugar. Stir until combined.
5. Add the beaten eggs. Stir until combined.
6. Add the sifted cocoa powder and sifted flour. Stir until just combined.
7. Pour the batter into the prepared 8 x 8 pan. Smooth the top and bake for 25-30 minutes. Check with a toothpick, moist crumbs should appear when you know its done. It shouldn’t have wet batter or be completely dry.
8. Transfer to a wire rack to cool completely in the pan.
9. Once cooled, frost the brownies with the Espresso Buttercream in the pan OR remove the brownies from the pan (if you used parchment paper) and frost with the Espresso Buttercream.
10. Sprinkle the chopped Marich Dark Chocolate Espresso Beans evenly on top of the Espresso Buttercream layer  
11. ENJOY!

Espresso Buttercream

1. In a medium bowl with an electric mixer (or using a stand mixer), mix the softened butter until creamy.
2. Add the sifted powdered sugar and mix until combined.
3. In a small bowl, combine the espresso powder and milk. Stir until the espresso powder is dissolved fully.
4. Add the espresso milk mixture and vanilla bean paste to the frosting. Mix until light and fluffy.

Marich Dark Chocolate Espresso Bean Topping

1. Finely chop the Marich Dark Chocolate Espresso Beans