Fudgy Chocolate Brownies

Preheat oven to 350°F (175°C).

Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.

In a medium saucepan over low heat, melt 1 cup (2 sticks) of unsalted butter. Add 6 ounces of chopped bittersweet chocolate and stir until smooth. Remove from heat.

In a large bowl, whisk together the melted butter and chocolate mixture with 1 3/4 cups granulated sugar, 4 large eggs, 2 egg yolks, 1/2 cup vegetable oil, 1.5 tsp vanilla extract, and 1.5 tsp instant coffee granules (if using).

In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 tsp baking powder, and 1 tsp kosher salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Gently fold in the remaining 6 ounces of chopped bittersweet chocolate.

Pour the brownie batter into the prepared pan and spread evenly with a spatula.

Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Let the brownies cool completely in the pan on a wire rack for at least 1 hour before frosting.

In a large bowl, cream together 1/2 cup softened unsalted butter, 2.5 cups powdered sugar, 1/2 cup cocoa powder, 1/3 cup milk, and 1 tsp vanilla extract until smooth and spreadable. Add more milk if needed to reach desired consistency.

Spread the frosting evenly over the cooled brownies.

Cut the brownies into squares and serve. Enjoy!