BROWNIES with COMMUNITY COFFEE CARAMEL FROSTING

Brownies with Community® Coffee–Caramel Frosting
Yields 24

1 1/2 cups unsalted butter, cubed
1 (4-ounce) bar semisweet chocolate, chopped
1 1/2 cups granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
1/4 cup double-strength brewed Community® coffee Dark Roast, room temperature
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons finely ground Community® coffee Dark Roast
1 teaspoon baking powder
1/4 teaspoon salt
1 cup toffee bits
Community® Coffee–Caramel Frosting (recipe follows)
Garnish: chocolate-covered espresso beans

Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.
In a large microwave-safe bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth. Whisk in granulated sugar and brown sugar until combined. Add eggs, one at a time, whisking until combined after each addition. Whisk in brewed coffee until combined.
In a medium bowl, whisk together flour, cocoa, ground coffee, baking powder, and salt; gradually add flour mixture to chocolate mixture, whisking until smooth. Stir in toffee bits just until combined. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool completely in pan.
Spread Community® Coffee–Caramel Frosting over brownies. Refrigerate for 1 to 2 hours before serving. Using excess parchment as handles, lift frosted brownies out of pan, and cut into squares. Garnish each with a chocolate-covered espresso bean, if desired. Store in an airtight container in refrigerator for up to 3 days.