Step 1

Preheat the oven to 350 degrees. Lightly spray an 8x8" pan with cooking spray and line it with parchment paper so that it comes up the sides. You want to be able to grab the parchment paper once the brownies have cooled and lift it out of the pan.

Step 2

In a small bowl, whisk the flour, salt, and baking powder together and set aside.

Step 3

In a small saucepan melt the butter then whisk in the cocoa and instant coffee.

Step 4

Remove from the heat and whisk in the vanilla and sugar. Allow it to cool some for about 5 minutes and transfer to a medium size bowl.

Step 5

Add the eggs, one at a time whisking well after each addition.

Step 6

Add the flour mixture and mix with a wooden spoon til the flour is almost completely incorporated.

Step 7

Finally fold in the M&M's, fold until all the flour is incorporated making sure to scrape the bottom and sides of the bowl.

Step 8

Bake in a preheated oven for 25 - 30 minutes or until a toothpick inserted into the center has just a few crumbs on it.

Step 9

Set brownies on a cooling rack and allow to cool completely.

Step 10

Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit. (Or you can use your hand mixer instead.)

Step 11

Turn the mixer to low and slowly add powdered sugar ½ c at a time.

Step 12

Add the salt and the vanilla.

Step 13

Add the heavy cream and beat on high until light and fluffy.

Step 14

Generously spread an even layer of buttercream over the cooled brownies and garnish with some Peanut Butter M&M's.