Coffee'n' cream brownies

This recipe for Coffee and Cream brownies comes from the cookbook ‘Taste of Home Cookies.  This book has tons of recipes for cookies and cookie-type desserts in it, including these delicious brownies.  These 3-layer brownies are comprised of a brownie layer, topped with an espresso buttercream layer, followed by a layer of chocolate ganache.  The espresso layer tastes very similar to my favorite mocha buttercream frosting.  You really cannot go wrong when you top brownies with frosting and chocolate ganache!  These brownies are so rich and chocolaty.  I love the creamy topping on the chewy brownie base.  They are the perfect thing to bake to satisfy any chocolate craving!


Ingredients
For the Brownie Layer:
½ cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
¼ teaspoon baking soda
For the Espresso Buttercream Layer:
4 tablespoons heavy whipping cream
1 ½ teaspoons instant espresso powder
3 tablespoons butter, softened
1 ½ cups confectioners’ sugar
For the Chocolate Ganache Layer:
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream


In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a small bowl, whisk together the eggs, sugar and vanilla; then stir in the chocolate mixture.  In a separate small bowl, combine the flour and baking soda.  Gradually add the flour/baking soda mixture to the chocolate mixture and stir until fully incorporated. Spread the brownie batter into a greased 8-in. square baking dish.  Bake at 180° for 30 minutes. Cool on a wire rack.
Combine the cream and espresso powder in a small bowl; stir until the espresso powder is dissolved.  Using a mixer (my hand held mixer worked well for this), cream the butter and confectioners’ sugar together until light and fluffy.  Beat in the coffee mixture until light and fluffy, and then spread the filling over the cooled brownies.  Place the brownies in the refrigerator while you make the chocolate ganache layer.
In a small saucepan, combine the chocolate chips and heavy whipping cream.  Cook and stir over low heat until the chocolate is melted and the mixture is thickened.  Cool slightly.  Carefully spread over the buttercream filling. Place the brownies in the refrigerator for 30 minutes or until the glaze is set.  Cut into squares and serve.  Store the brownies in the refrigerator =)