Brownie Layer

1. Preheat oven to 350°F. Grease a 9×9 or 8×8-inch pan with nonstick spray; set aside.
2. In a medium, light-colored saucepan, cook the butter over medium heat, stirring, until it turns light brown and caramel in color, 5–10 minutes. Keep a close eye on it so it does not burn.
3. Pour the browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee, and baking powder. Stir to combine and let rest for 5 minutes until the mixture has cooled slightly.
4. Stir in the eggs and vanilla and mix until the batter develops a sheen.
5. Fold in the flour and stir until just combined — do not overmix.
6. Pour the batter into the prepared pan and bake for 20–25 minutes, until the top is set and a toothpick comes out clean. Cool completely on a wire rack.

Coffee Cream Layer

1. Beat the softened butter with an electric mixer until pale and fluffy, about 2 minutes. Add the sifted powdered sugar, one cup at a time, beating well after each addition.
2. Add the dissolved coffee liquid and vanilla, and beat until fully incorporated and smooth. If the buttercream is too stiff, beat in cream or milk a tablespoon at a time until spreadable.
3. Spread the coffee cream evenly over the completely cooled brownie layer.

Chocolate Ganache

1. In a small saucepan, combine the chocolate chips and heavy cream. Stir over low heat until smooth and melted. Let cool for a few minutes until slightly thickened, then pour and spread over the coffee cream layer.
2. Refrigerate the assembled brownies for 30 minutes to set before slicing and serving.