1. Pour the brewed coffee into a small saucepan (8 oz. strong coffee).
2. Heat over medium heat until boiling.
3. Reduce coffee down to 2 Tbsp, remove from heat, and set aside.
4. Preheat oven to 350 degrees.
5. Line an 8x8 or 9x9 square baking pan with foil and spray with nonstick spray and set aside.
6. In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth.
7. Allow to cool for about 15 minutes.
8. Whisk both sugars into cooled chocolate until combined.
9. Add eggs one at a time, whisking after each addition until smooth.
10. Whisk in 1 T. of the concentrated coffee.
11. Add the flour and salt and stir gently until combined.
12. Pour the batter into the prepared pan.
13. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to
    
    cool completely before frosting.

Frosting

1. In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter. Allow to cool for 15 minutes.
2. In a medium bowl with a handheld mixer or stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, concentrated coffee, and milk or cream (start with 1 T.)
3. Turn the mixer onto low and slowly add the powdered sugar.
4. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
5. When you’re ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board or safe-to-cut surface.
6. Spread frosting evenly over the top of the brownies, then cut into pieces.