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1
Set the oven at 350 degrees. Butter and line an 8-inch square baking dish with parchment paper, then set aside.
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2
In a small bowl over a double boiler, combine the 4 oz. of chocolate chunks and the butter. Whisk over medium heat until the chocolate has melted and yields a smooth consistency. Set aside.
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3
In a small mixing bowl, combine the flour, cocoa powder, and instant espresso. Stir to combine.
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4
In a separate large mixing bowl, whisk together the granulated sugar and the eggs until pale yellow and frothy. Whisk in the coffee and vanilla extract.
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5
Add the dry ingredients to the wet ingredients and the remaining chocolate chunks. Gently with a spatula, fold in the remaining ingredients until just fully combined.
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6
Transfer brownie batter to the prepared baking pan, sprinkle with Maldon sea salt, and transfer to the oven. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and allow to cool slightly before glazing.
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7
In a mixing bowl, stir together the sugar and espresso granules. Whisk to combine the remaining ingredients: milk, coffee, dulce de leche, and salt.
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8
Continue to whisk until the consistency is smooth, then spread over the cooled brownies. Allow to set, slice into squares, and serve!
