Preheat the oven to 325 and spray an 8-inch square baking pan with nonstick baking spray.

For the BROWNIE BATTER: Place the chocolate in a microwave-safe bowl and melt in 30-second increments. Set it aside to cool slightly.

In a mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate.

Add the vanilla extract and mix. Now add the flour and mix just until combined.

Pour the batter in the aforementioned baking pan. Spread it to even out the surface. Bake until the center is no longer soft, around 45 minutes. Set the brownies aside to cool totally prior to icing.

For the ICING: In another mixing bowl, combine butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add half cup of the coffee.

Whip until the icing is light and fluffy. If the icing is overly thick, add a quarter cup more coffee.

Ice the brownies, nice and thick.

Refrigerate until the icing is firm.

Slice the brownies and serve!