Preheat the oven to 350°F

Prep your 8" square baking pan and line it with 2 pieces of foil and vegetable spray.

Melt the chocolates and butter over a double boiler or in a microwave, in 30 second intervals. When melted, whisk in the cocoa powder and instant coffee and mix until smooth. Set it aside to let it cool.

In a separate bowl, combine the sugar, eggs, vanilla and salt and mix until smooth and uniform in color

Mix in the melted chocolate and mix until uniform in color.

Dump in the dry ingredients into the egg mixture and fold in with a wooden spoon until just combined. Don't overmix.

Transfer this batter into the prepared pan and spread evenly; Bake for 25-30 minutes or until a skewer or toothpick comes out with a few moist crumbs.

Allow the brownies to cool while you work on the glaze.

To make the glaze, pour the chocolates into a bowl. Scald the heavy cream in small saucepan over medium heat.  Pour the hot mixture over the bowl full of chocolates and let it sit. Pour in the vanilla extract and add in the salt and instant coffee. After letting it sit for about five minutes, begin to stir until it thickens slightly. It will continue to thicken as it cools.

Once room temp, pour over the brownies and spread evenly. Cover and freeze overnight;

Cut the next day with the method shown in the video and enjoy! Let it come to room temperature before eating.