Preheat your oven to 350° F. Spray an 8x8 inch baking dish with non stick baking spray and set aside. In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.
Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, Instant coffee (optional) and salt. Stir. Add in both white and brown sugars and stir again. Whisk in your eggs next, one at a time. Then whisk in vanilla extract and oil.
Fold in the flour and chocolate chips and mix very well. Pour into your prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. (We like to under bake them just a tad for an ooey-gooey fudgy brownie!) Let the brownies cool for 15-30 minutes, if you can wait! Then dig in.
For the frosting:
Beat the butter, vanilla, and salt on medium speed until creamy. Add in the sugar 1 cup at a time and beat on low speed.
Once fully incorporated, beat in the heavy cream on high speed for 2 minutes. Stir in food coloring until you get a nice pink, fluffy frosting. Don’t frost until the brownies have completely cooled. Frost, cut into squares and enjoy!
Calories without frosting: 365Note: This recipe can be doubled for a 9X13-inch pan. Bake for about 5 minutes less than the recipe states and increase as needed while you check for doneness.