Step 1

Begin by preheating your oven to 350 degrees F. Butter and flour six mini skillet pans. Set aside.

Step 2

In a heat-safe bowl over simmering water, melt together the chocolate chips and butter. Allow this to cool slightly.

Step 3

In a large bowl, stir together the eggs, instant coffee, vanilla and sugar. Slowly stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

Step 4

In another bowl, whisk together the flour, baking powder and salt. Gently stir this into the chocolate mixture until just combined.

Step 5

Then evenly divide the batter into the prepared skillets. (You will use about 1/2 cup of batter per skillet.)

Step 6

Place the skillets on a baking sheet and bake for 25–30 minutes or until a toothpick inserted near the center of each brownie comes out clean. While your brownies cool, prepare the frosting.

Step 7

In the bowl of an electric mixer, beat the butter and peanut butter on medium to combine.

Step 8

Add the confectioners’ sugar, vanilla and salt. Mix on medium speed until creamy, scraping the sides of the bowl when necessary.

Step 9

Finally, add the cream and beat on high until the mixture is smooth.

Step 10

Once your brownies have cooled, frost them and add sprinkles or candies, if desired.