Espresso Brownies with Peanut Butter Marshmallow Frosting

For the brownies:
Preheat oven to 325°F. To achieve ultra clean cuts, prepare a pan with a foil or parchment paper liner. Fold a 16″ long piece of foil into an 9″ x 16″ strip and place in 9″ x 9″ metal baking pan, leaving a foil overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining pan completely. Spray foil with nonstick spray. If you’re not looking for perfect brownie cuts, simply spray pan with nonstick spray and eliminate the foil lining.

Stir butter and chocolate in large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in sugar. Then whisk in the eggs, one at a time. Whisk in espresso powder, vanilla, and salt and then sift flour over the top. Stir to blend well.

Transfer batter into the prepared pan. Bake brownies until puffed and dry-looking and a tester inserted into the center comes out with some moist batter attached, about 30 minutes. When done remove pan from the oven and set on a rack. Cool brownies completely in the pan on the rack.

For the frosting:
In a medium bowl, with a mixer at low speed, combine marshmallow cream, peanut butter, butter, and salt until well blended. On low speed, beat in powdered sugar, alternately with cream, until smooth and fluffy. Beat in vanilla. Spread frosting evenly over cooled brownies.

If you lined the pan with foil, using foil as an aid, lift brownies from pan.

Then, in a very small bowl, combine espresso powder, cinnamon, and cocoa powder. Gently pour mixture into a very fine mesh strainer. Hold the strainer over the frosted brownies and gently tap the strainer on the side to release the mixture in little sprinkles over the top of the frosting.

Cut into squares and serve. If the brownie is sticking to your knife as you cut, it helps to set the brownies in the refrigerator or freezer for a bit to chill first.