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Preheat the oven to 350℉/180℃ and line an 8x8 baking pan with foil or parchment paper.
In a medium bowl, melt the butter in the microwave. It should be hot.
Add the cocoa powder to the hot butter and whisk until smooth. This is called blooming the cocoa powder and will make your brownies much richer.
Pour in the chopped chocolate and let sit for a minute or two. Whisk until smooth.
In a separate medium bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 2 minutes.
Once the melted chocolate mixture has cooled down slightly, pour in the sugar mixture. Whisk until smooth and add in the vanilla extract.
With a rubber spatula, fold in the flour, salt and espresso powder.
Pour the brownie batter into your prepared pan. Bake for 26-30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the brownies cool completely in the pan. To have even fudgier brownies, place the cooled brownie pan in the fridge for a few hours.
In a stand mixer or in a large bowl with a hand mixer, beat the butter and confectioners' sugar together until light and fluffy.
Mix in the vanilla extract and salt.
Beat in the cold cream cheese and cocoa powder, mixing until just combined.
If the frosting is too thick, you can add heavy cream, a tablespoon at a time.
Frost your cooled brownies and enjoy!