"I was experimenting with ideas and BAM! It turned out amazing. Amazingly moist brownies with a chocolate espresso frosting and latte glaze. I made this for the owner of a coffee house and he want to put it on the menu. :) ENJOY!"
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist cutting into it until it's mostly cool.
While Brownies are cooling, began chocolate frosting. Melt chocolate and butter in the microwave, or in a saucepan on med-low. In a large bowl, combine confectioners' sugar, espresso beans, vanilla and 1/2 cup of the latte. Blend in the melted chocolate mixture. Add remaining latte, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).
For the glaze, melt butter in small pan. Let cool and then add latte and vanilla. In medium bowl, fill with the sugar. Slowly add butter mixture until desired consistency is reached. Glaze should be thick enough to harden when cooled, but thin enough to drizzle.
Spread frosting over brownies in desired fashion. Drizzle latte glaze over the frosting and freeze for 15-30 minutes to allow frosting and glaze to harden enough so it wont be too messy. Cut, refrain from gobbling them long enough to serve and enjoy!