Espresso Brownies with Cream Cheese Frosting

Preheat oven to 350°F and line an 8x8 baking pan with parchment paper
In a microwave safe bowl, combine chocolate and butter and melt in microwave in 30 seconds increments, making sure to stir between each increment. Once completely melted, add the granulated sugar, vanilla extract and espresso powder and stir well with a spatula. Let it cool for 5 minutes.
5 oz. (142 g) dark chocolate, ½ cup (113 g) unsalted butter, 1 ¼ cup (250 g) granulated sugar, 1 tbsp espresso powder, 1.5 tsp vanilla extract
Once slightly cooled, add the eggs one at a time and whisk until incorporated. Sift in the flour, salt, and cocoa powder and mix with a spatula until incorporated.
3 eggs, ⅔ cup (83 g) all purpose flour, ¼ cup (21.5 g) dutch processed cocoa powder, ¼ tsp salt
pour the batter into the prepared pan Bake for 20 to 25 minutes. The brownies are meant to be fudgy, so the toothpick inserted into the center will come out with quite a few moist crumbs and that is perfectly fine. If left in too long, the brownies could become dry. Let brownies cool completely before frosting

In a medium bowl, Beat together the cold cream cheese and butter until smooth. Add espresso powder, vanilla extract, salt, and powdered sugar ¼ cup at a time and beat until completely smooth. If needed, add a splash of milk to thin out the batter if you feel it's too thick.
4 oz cream cheese, 2 tbsp unsalted butter, 1 ½ cups powdered sugar, ¼ - ½ tsp espresso powder, ½ tsp vanilla extract, ¼ tsp salt
Frost brownies and enjoy!