Coffee Cream Brownies with Chocolate Ganache Recipe

For the Brownies:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp baking soda

For the Coffee Cream Filling:
1 tbs heavy whipping cream
1 tsp instant coffee granules
2 tbs butter, softened
1 cup confectioners’ sugar

For the Chocolate Ganache Glaze:
1 cup (6 ounces) semi sweet chocolate chips
1/3 cup heavy whipping cream

Preheat oven to 350 degrees F. Line an 8-inch square pan with aluminum foil and spray lightly with nonstick cooking spray.
In a small, heatproof bowl, melt butter and chocolate together over hot, not simmering, water. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate ganache set up completely before cutting.