1/2 cup ground coffee
1/2 cup boiling water
4 1/2 oz. (4 1/2 squares) unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, chopped
1 3/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream.
6 oz bittersweet or semisweet chocolate
Preheat oven to 300°F. Line an 8- or 9-inch square pan with parchment paper allowing two ends to overlap sides of pan.
In a large microwave-safe bowl, stir ground coffee and water together. Add chocolate and butter. Microwave uncovered on High (100%) power for 2 1/2 – 4 minutes, stirring every 60 seconds until melted. Stir in sugar and salt. Whisk in eggs and vanilla. Stir in flour until well mixed. Transfer to prepared pan.
Bake for 50-55 minutes or until sides begin to pull away and toothpick inserted in center comes out almost clean. Cool completely.
Bring cream to simmer. Reduce heat to low and add the bittersweet chocolate; whisk until smooth. Pour glaze over brownies. Chill until firm.