Small Batch Brownie Recipe

0 Pre-Heat oven to 350 F. Line the bottom and sides of a 9x5 inch baking pan with parchment paper, letting the parchment paper hang from the sides. If you're not using parchment paper, cover pan with oil and then dust with cocoa powder
1 Melt the unsalted butter and chocolate together and let cool slightly
2 Stir cocoa and baking soda; add the butter chocolate mixture and hot coffee, and stir until mixture is thickened. Add sugar and egg and mix until combined
3 Add flour, vanilla extract and salt, mix until just combined. Fold in the chocolate chips into the brownie batter
4 Pour into prepared pan and bake for 30-33 minutes. Do a toothpick test: insert a toothpick in the middle, and it should come out with a few crumbs; if it comes out clean, brownies will be too dry, and if it comes out with wet batter, brownies are raw. Let cool completely, while making the frosting
5 For the frosting, beat butter in medium-high speed for 1 minute. Add powdered sugar, cocoa powder, vanilla extract, salt and heavy cream and beat in low, then increase to medium-high and beat until fully incorporated, about 30 seconds to 1 minute.
6 Pulling from the parchment paper hanging from the sides, remove the brownies from the pan; frost, cut and enjoy!