INGREDIENTS
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9x13" pan of thin brownies
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8 oz unsweetened chocolate (I used Baker's)
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2 sticks butter, room temperature (softened but not melted)
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2 tsp vanilla
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6 cups powdered sugar
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4-5 Tbsp heavy cream
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2 Tbsp strong coffee, cooled
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¼ tsp salt
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2 cups semi-sweet chocolate chips
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½ cup heavy cream
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½ cup butter