A breakfast of champions, well those that prefer a baked treat or pastry at the crack of dawn, like myself. A splash of strong coffee in the brownie batter and the icing gives this batch of brownies a pleasant caffeinated kick that's not just playing the role of enhancing the chocolate flavor. The dulce de leche in the icing makes the texture smooth and incredibly addictive. —Jillian Bernardini
Set the oven at 350 degrees. Butter and line an 8-inch square baking dish with parchment paper, then set aside.
In a small bowl over a double boiler, combine the 4 oz. of chocolate chunks and the butter. Whisk over medium heat until the chocolate has melted and yields a smooth consistency. Set aside.
In a small mixing bowl, combine the flour, cocoa powder, and instant espresso. Stir to combine.
In a separate large mixing bowl, whisk together the granulated sugar and the eggs until pale yellow and frothy. Whisk in the coffee and vanilla extract.
Add the dry ingredients to the wet ingredients and the remaining chocolate chunks. Gently with a spatula, fold in the remaining ingredients until just fully combined.
Transfer brownie batter to the prepared baking pan, sprinkle with Maldon sea salt, and transfer to the oven. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and allow to cool slightly before glazing.
For the glaze:
In a mixing bowl, stir together the sugar and espresso granules. Whisk to combine the remaining ingredients: milk, coffee, dulce de leche, and salt.
Continue to whisk until the consistency is smooth, then spread over the cooled brownies. Allow to set, slice into squares, and serve!