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1
Set oven to 350 degrees (set oven rack to second-lowest position).
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2
Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
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3
For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
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4
Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
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5
Stir in the flour just until incorporated using a wooden spoon.
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6
Pour the batter into the prepared baking pan.
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7
Bake for about 20-25 minutes, or until the center springs back when gently pressed.
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8
Let cool completely in the pan for 1 hour.
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9
For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
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10
Spread evenly over the top of the cooled cake.
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11
Melt the chocolate chips in the microwave, then drizzle on top of the icing.
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12
Chill the cake until the icing is firm (about 45 minutes).
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13
Just before serving remove the pan rim.
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14
Cut the cake into wedges.
