Spray a 9-inch square pan with baking spray or lightly butter and dust with cocoa powder, making sure to tap out any excess cocoa.

In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter (1/2 cup), white sugar (1/2 cup) and brown sugar (1/2 cup). This can also be done using a standard bowl and whisk.

Once combined, add in eggs (2) and vanilla extract (1 tsp) and beat until it becomes smooth and pale yellow. I recommend speed #4 for 2-3 minutes.

Add in flour (3/4 cup), cocoa powder (1/2 cup), salt (1/2 tsp), and instant espresso powder (1 tbsp). Mix just until no lumps of flour remain.

Pour into greased pan and bake on the center rack for 25-30 minutes. The middle should be set (doesn’t jiggle when you shake the pan) but a toothpick may not come out completely clean— these are really fudgy brownies. Allow the brownies to cool completely before icing.

Place the chocolate (4 oz) and instant espresso powder (1 tbsp) in a small bowl.

Heat the heavy cream (1/2 cup) in the microwave for 15-20 seconds or until it’s hot all the way through. Pour the cream over the chocolate and slowly whisk it together until it becomes shiny and smooth.

Place the ganache in the refrigerator for 30 minutes to chill. After 30 minutes, transfer the ganache to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat the ganache on high speed for 2-3 minutes, until it becomes light and airy. Spread over the cooled brownies.