Brownies

1. Preheat your oven to 350 °F (175 °C). Line an 8 × 8 inch baking pan with parchment paper (allowing a little overhang to lift the brownies out easily).
2. In a microwave‑safe bowl, combine the chopped dark chocolate and butter. Melt in 30‑second increments, stirring between each, until fully melted and smooth.
3. Once melted and smooth, stir in the granulated sugar, vanilla extract and espresso powder. Let the mixture sit for a few minutes to cool slightly before whisking in the eggs.
4. Add the eggs one at a time, whisking until each is incorporated.
5. Sift together the flour, cocoa powder and salt. Gently fold these dry ingredients into the chocolate mixture with a spatula, just until everything is combined.
6. Spread the batter evenly into the lined pan, gently leveling the surface. Bake for about 20‑25 minutes. The brownies should be fudgy—they’re done when a toothpick inserted in the center comes out with moist crumbs (not completely clean).
7. Remove from the oven and let the brownies cool completely in the pan before adding the frosting.

Frosting

1. In a medium bowl, beat together the cold cream cheese and softened butter until smooth and creamy.
2. Add the espresso powder, vanilla extract and salt; mix until blended.
3. Gradually add the powdered sugar (about ¼ cup at a time), beating until the frosting is completely smooth and of spreadable consistency. If the mixture feels overly thick, mix in a small amount of milk to loosen the consistency.
4. Spread the frosting evenly over the fully cooled brownies.
5. Use the parchment overhang to lift the slab out of the pan, slice into squares, and serve.