• Line a 9"x13" pan with parchment paper. Spray with oil and set aside.
• In a large bowl, add 2 cups of semisweet chocolate chips and 2 sticks (1 cup) of butter. Microwave in 30 second increments until the butter is melted and the chocolate chips begin to melt. Stir together until melted and smooth.
• Add 1½ cups sugar, 1 Tbsp vanilla, 1 tsp salt, and 2½ tsp coffee granules to the melted chocolate. Mix together to combine.
• In a small bowl, add 4 eggs and whisk together until frothy and bubbly. Fold the scrambled eggs to the chocolate mixture.
• Add ½ cup flour, ½ cup cocoa powder, and 1 tsp baking powder. Stir to combine. Do not overmix.
• Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Test the center with a toothpick, it should come out clean when they're ready.
• Allow to cool before cutting and serving fresh. Try popping them in the microwave for 10 seconds to reheat and serving with ice cream!

espresso cream;

• In a large bowl add 8oz mascarpone cheese, 1 cup heavy cream, 1 tsp vanilla bean paste, ¼ cup sugar, ¼ tsp salt, and 1 heaping tsp instant coffee. Whip on high for 4-8 minutes or until soft peaks form.
• Spread the espresso cream over the brownies in an even layer.
• Using a mesh sieve, sprinkle cocoa powder over the top of the espresso cream layer. Serve immediately or refrigerate up to 3 days.