Brownie Layer

1. Preheat oven to 350 degrees.
2. Grease a 9 x 9 or 8 x 8 pan with nonstick cooking spray, set aside.
3. Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
4. Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
5. Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
6. Fold in the flour and stir until combined. (Do not over mix)
7. Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
8. Allow the brownies to cool completely on a wire rack.
9. Once cool spread the brownies with the coffee cream.
10. Top with the chocolate ganache.
11. Place the brownies in the fridge to set for 30 minutes before slicing and serving.

Coffee Cream Layer

1. Click the link above.

Chocolate Ganache

1. In a small saucepan add the chocolate chips and heavy cream. Whisk until smooth and melted, set aside.