1Preheat oven to 325. Spray an 8 inch square baking pan with nonstick spray. To make brownie batter, put the chocolate in a microwave safe bowl.
Melt chocolate in microwave in 30 second increments, being careful not to let it burn. Set it aside to cool slightly.
2In medium mixing bowl, cream butter and sugar. Beat in eggs. With mixer on low speed, drizzle in melted chocolate. Add vanilla extract and mix.
Add flour to bowl and mix just til combined. Don’t overmix. Pour batter in the baking pan.
Spread it to even out the surface. Bake for 45 to 50 minutes or til center is no longer soft.
3Set brownies aside to cool completely before icing. to make the icing, in large mixing bowl, mix butter, powdered sugar, cocoa powder, salt and vanilla.
4Mix til slightly combined, then add 1/2 cup of the coffee. Whip til icing is the desired consistency. If the icing is overly thick, add 1/4 cup more coffee.
It should be very light and fluffy. Ice the cooled brownies, spreading icing on thick. Refrigerate til icing is firm, then slice brownies into squares.