Cappuccino Brownies

Brownie
1 cup semi-sweet chocolate chips
1/2 cup butter
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
2 eggs
1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Frosting
2 1/2 tsp instant espresso coffee powder
1 - 2 tbsp milk or cream
2 cups confectioner's sugar, sifted
1/4 cup butter, softened

Glaze
1 cup semi-sweet chocolate chips
1/3 cup whipping cream

Directions:
1. Brownie: Preheat the oven to 350 degrees. Butter the sides and bottom of an 8 x 8 square baking pan.
2. In a medium bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
3. Put the chocolate chips and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, untill the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and whisk in sugars and vanilla until completely combined. Remove the bowl from the pan. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.
4. Using a spatula, fold the flour mixture into the chocolate until just combined. Do not overbeat! Pour the batter evenly into the prepared pan and smooth the top. Bake in the center of the oven for 30 - 35 minutes. Let cool completely in pan on rack.
5. Frosting: In a bowl, combine espresso powder and 1 tbsp of milk or cream, stirring to dissolve. Add in butter and sugar. Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie. Chill to harden, about 1 hour.
6. Glaze: Put the chocolate chips and whipping cream in a bowl set over a saucepan of simmering water, stirring constantly, until melted and smooth. Let cool to lukewarm. Spread over frosting. Chill until chocolate is set, about 1 hour. Cut into bars or squares.