Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish with non-stick spray or parchment paper.

In a microwave-safe bowl, melt the butter and transfer it to a large mixing bowl.

Add the sugar, eggs, and vanilla extract to the bowl. Stir until fully blended.

Gradually add the flour, cocoa powder, salt, and baking powder to the mixture. Stir until the batter is smooth.

Spread the batter evenly into the prepared dish. Bake for 30-35 minutes, or until a toothpick comes out clean.

Let the brownies cool completely before moving on to the frosting.

Dissolve the instant coffee granules in the heavy whipping cream and set aside.

In a separate bowl, beat the unsalted butter until fluffy. Slowly mix in the powdered sugar until well combined.

Pour in 2 tablespoons of the coffee-infused cream and mix. Adjust consistency by adding more cream if needed.

Spread the frosting over the cooled brownies, slice, and enjoy!