Ingredients:

1/2 cup butter
1-ounce unsweetened baker’s chocolate
1/4 cup water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla paste or extract
1 cup granulated sugar
pinch of salt
2 large eggs
1/4 cup Bob’s Red Mill gluten-free 1-to-1 baking flour

Fudge topping:

1 can (14 ounces) sweetened condensed milk
2 cups semi-sweet chocolate chips
1 teaspoon vanilla paste or extract
2 packets Starbucks Via instant coffee (Columbia or Italian roast) (1 packet equals 1 tablespoon)

Directions:

1. Preheat oven to 325 degrees F. Spray an 8-inch by 8-inch ovenproof baking pan with cooking oil and then line the bottom and sides with parchment paper making sure that 2 sides have at least a 2-inch overhang for easy removal.

2. In a medium size sauce pan on medium heat. Add butter, baker’s chocolate and water, whisk until melted. Whisk in unsweetened cocoa. Remove sauce pan from heat and whisk in vanilla, then whisk in sugar and salt.

3. Let mixture cool for 5 minutes. Whisk/beat in eggs, one at a time. Whisk in flour until just combined, making sure not to over mix. Pour batter into prepared pan and bake for 40-45 minutes or until a knife inserted in the middle comes out clean. Remove pan to a wire rack to cool.

4. For the fudge topping: In a medium sauce pan on medium heat. Add condensed milk and chocolate chips, stirring frequently until completely melted. Remove from heat, stir in vanilla and then instant coffee until very well combined. Pour fudge over the top of the brownies and level out using a flat rubber spatula. Let cool for 1 hour and then transfer pan to the refrigerator for 1 more hour. Using the parchment paper overhang lift the brownies out of the pan to a cutting board. Remove parchment paper and cut the brownies into squares.