Cut your butter into 1 inch slices and combine with espresso chips in a microwaveable bowl. Combine and melt for 10 seconds, repeating as necessary until the butter and chips are fully melted and glossy. Set to the side.
In a large bowl beat the eggs and add the sugar and vanilla extract. Once incorporated add the chocolate-butter mixture and mix well.
In a separate container combine the flour and the baking soda and incorporate into the brownie mixture slowly while stirring.
Preheat the oven at 350°.
Pour your brownie mixture into a greased 8-inch square baking tray and bake for 30 minutes at 350° or until cooked through.
Coffee & Cream Frosting
Whisk your cream cheese in your stand mixer, add the espresso powder and the sugar slowly.
With the mixer still running, add the whipping cream slowly to incorporate the mixture well but still keeping it fluffy.
Once your brownies have completely cooled, top them with your focoLet your brownies cool and top them with your coffee ‘n’ cream frosting.