Instructions

Espresso Brownie Layer

1. Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray and line with parchment paper for easy removal.
2. Combine flour, granulated sugar, cocoa powder, brown sugar, espresso powder salt and baking powder in a large bowl.
3. Place 1/2 cup chocolate into a heat proof bowl and microwave until melted.  Whisk in butter and vanilla.  Add eggs, one at a time and whisk until combined.
4. Fold in remaining 1/2 cup chocolate chunks.
5. Pour batter into prepared pan and bake for 20-22 minutes or until a toothpick inserted comes out clean.
6. Place pan on a wire rack to cool completely

Hazelnut Buttercream

1. In the bowl of your stand mixer fitted with the paddle or whisk attachment or into a large bowl, add in your softened butter and whip, scraping down the sides every minute, for 5 minutes.
2. Using 1/2 cup at a time, add in your powdered sugar.
3. Once all the powdered sugar has been incorporated add in your heavy cream, hazelnut extract and salt.
4. Beat on low speed for a few seconds and then increase to high speed and beat for 2 minutes, until light and fluffy.
5. Spread frosting on top of the brownies and cut into 16 equal squares.