Step by step

1. Use the KitchenAid Espresso machine to pull a double shot of espresso.

2. Add the browned butter, cocoa powder, chocolate, vanilla extract and espresso to a stand mixer fitted with the Wire Whisk and mix on speed 6. It’s normal if the mixture doesn’t combine until completely smooth at first. Set aside and let cool slightly.

3. Add the sugar and eggs to a stand mixer fitted with the Wire Whisk and mix on speed 6 until lighter in color. Lower the speed to 4 and slowly stream in the chocolate mixture. Whisk for another minute.

4. Lower to speed to 1 and add the flower and salt. Combine briefly, do not overmix. Transfer the dough to a lined baking tray and bake for 40 minutes in a 170°C preheated oven. Remove from the oven and let cool on a wire rack.

5. Add the softened butter and icing sugar to the bowl of a stand mixer fitted with the Paddle Attachment. Slowly increase the speed to 8, mix until smooth, scraping down the sides to ensure all the sugar being incorporated. Dissolve the instant coffee in the warm water and add to the buttercream. Mix on speed 8 until fully incorporated. Spread the buttercream over the cooled brownies.