1. Preheat the oven to 150°CFan 130°C / Gas 2 / 302°F.
2. Brew 4 shots of espresso using your salter coffee machine.
3. Melt your butter and chocolate chips in a pan or in the microwave until smooth.
4. In a large mixing bowl, combine your sugar and eggs, whisking until just combined, then pour in your chocolate & butter, along with your espresso shots.
5. Whisk everything until just combined once again, then add your flour, cocoa powder and chocolate chunks, mixing until the flour is mixed through.
6. Pour your batter into your lined, square baking tray, then tap on the counter to get rid of any air bubbles.
7. Bake for 40 minutes in the oven - once done, remove from the oven and leave to cool.
8. Whilst your brownies cool, whip your double cream until thick and spreadable, then whisk through your icing sugar and cream cheese, adjusting to taste.
9. Remove your brownies from the tray once almost cool, leaving on a wooden board.
10. Spread your cream over the top in an even layer, then dust with cocoa powder.
11. Slice into 9 slices and serve.
12. Store in the fridge for up to 3 days.

…enjoy!