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Preheat the oven to 350°F. Spray a 9x13" pan with baking spray and then line it with parchment paper that overhangs the pan. For the brownies: Melt the chocolate in a small bowl in the microwave. In the bowl of a standing mixer, cream together the butter and sugar. Add the espresso and mix well, and then add the eggs one at a time and whip until fluffy. Add the melted chocolate to the batter and mix well. Combine the flour, cocoa powder, and chocolate chips in a separate bowl. Add the dry ingredients to the mixer bowl and combine until you have a thick batter. Pour the batter into the parchment-lined pan and spread evenly. Bake the brownies at 350°F for 50 minutes . Let the brownies cool completely before frosting them. While the brownies are cooling, make the frosting. For the espresso frosting: Whip together the butter, espresso, powdered sugar and whipping cream until you have a fluffy frosting. When the brownies are cool, spread the frosting over the top of the brownies in a thick, even layer. Put the brownies into the freezer to chill for about 1 hour. Pull the brownies out by the parchment paper and trim the edges off and slice the brownies into squares or rectangles. Sprinkle the brownies with colored sugars if desired. Enjoy!
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Calibrated tamper — consistent 30lb pressure for even extraction
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Calibrated tamper — consistent 30lb pressure for even extraction
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable