Instructions

For the brownies

1. Preheat oven to 350°F. Line an 8″x8″ square pan with parchment paper. Set aside.
2. In a microwave-safe bowl, melt the butter for 30 seconds. Remove, stir in chocolate chips, and microwave for an additional 10-15 seconds, until both butter and chocolate are fully melted. Allow to cool slightly.
3. Whisk in brown sugar and egg by hand for 1 minute, until the mixture looks shiny. In a separate bowl, mix together flour, cocoa powder, and espresso powder, then mix dry ingredients into wet.
4. Pour into prepared pan and bake for 20 minutes, until a knife inserted in the center of the brownies comes out mostly clean. Allow to cool completely before frosting.

For the frosting

1. In a standing mixer, whip heavy cream until stiff peaks form. Remove from bowl and set aside.
2. In the same bowl, whip cream cheese and powdered sugar until fluffy, about 30 seconds. Turn mixer to low speed and carefully add in the whipped cream. Mix until just combined.
3. Spread whipped frosting over brownies, then dust with additional espresso powder (I used a fine mesh strainer to dust!).
4. Cut into 9 squares. DEVOUR.