Ingredients:

1/2 cup butter
1 ounce unsweetened baker’s chocolate
1/4 water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
1 cup granulated sugar
pinch of salt
2 large eggs
1/4 cup Bob’s Red Mill gluten-free 1-to-1 baking flour

Fudge topping:

1 can (14 ounces) sweetened condensed milk
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
2 packets Starbucks Via instant coffee (Columbia or Italian roast)

Directions:

1. Preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper making sure that 2 sides have at least a 2 inch overhang.

2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water, whisk until melted. Whisk in unsweetened cocoa. Remove sauce pan from heat and whisk in vanilla, then whisk in sugar and salt.

3. Let mixture cool for about five minutes, then whisk/beat in eggs, one at a time. Whisk in flour. Pour into prepared pan and bake for 40-45 minutes or until a knife inserted in the middle comes out clean. Remove to a wire rack to cool.

4. For fudge topping: In a medium sauce pan on medium heat, add condensed milk and chocolate chips, stirring frequently until completely melted. Remove from heat, stir in vanilla and then instant coffee. Pour fudge over the top of the brownies and level out using a spatula. Let cool for 1 hour, transfer to refrigerator for 1 more hour. Using the parchment paper lift the brownies/fudge out of the pan to a cutting board and cut into squares.