6 tablespoons salted butter, cut into pieces
1 cup semisweet chocolate chunks
1 teaspoon instant coffee crystals
1/2 teaspoon cayenne powder
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/4 cup chocolate chunks
6 tablespoons salted butter, softened
3/4 cups SunButter®, any smooth variety
1/4 cup dulce de leche
1/3 cup powdered sugar
Heat oven to 350°F. Spray 9×9-inch pan with non-stick spray, line with parchment, and lightly spray parchment with additional cooking spray; set aside.
In large glass or microwaveable bowl, place butter and chocolate chunks. Microwave on medium in 30 second increments, stirring after each 30 second increment, until butter and chocolate is melted and glossy.
Add coffee crystals to chocolate mixture and beat with hand mixer until coffee is dissolved. Beat in sugar and vanilla until combined. Beat in eggs, one at a time. Add flour and beat on medium for one full minute until batter becomes smooth and glossy. Add additional chocolate chunks and stir with spoon until combined.
Scrape brownie batter into prepared pan and bake until center feels almost set, about 30 minutes.
Remove from oven and set aside to cool.
In medium mixing bowl, combine all frosting ingredients. Mix on high until smooth.
Spread frosting on cooled brownies, then cut into 16 squares.