• Preheat oven to 350°F and prepare a 9x12 baking pan by spraying generously with non-stick spray and parchment paper and set aside.
• In a microwave safe bowl, add the 1 cup butter and 12 ounces semi-sweet chocolate chips and heat in the microwave on 30 second increments, stirring in between, until melted and smooth. Set aside to cool.
• In the bowl of a stand mixer equipped with a paddle attachment, blend together the 2 cups granulated sugar, 6 large eggs, and 1 tablespoon vanilla extract, and mix until well combined.
• Pour in the cooled chocolate mixture and mix until well combined and smooth.
• Sift or whisk together the1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon espresso powder, and 2 tablespoons cocoa powder. Mix until just combined and there are no dry spots remaining.
• Pour batter into the prepared baking pan and smooth evenly. Bake for 40-45 minutes or until a toothpick inserted in the center of the brownies comes out with a few moist crumbs.
• Remove from the oven and allow to cool completely on a wire rack.

Frosting:

• In the bowl of a stand mixer equipped with a paddle attachment, cream the softened ½ cup butter on high speed until smooth.
• Add the 2 cups powdered sugar, ¼ cup unsweetened cocoa powder, 2-3 tablespoons heavy whipping cream and 1 teaspoon vanilla extract, and mix on low speed until combined. Increase speed to high for about 1 minutes.
• Scrape the sides and bottom of the bowl and mix in the heavy whipping cream until you get desired consistency.
• Once the brownies are cool, add the frosting on top and smooth evenly.
• Store the brownies in an airtight container at room temperature for up to three days.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!