Preheat your oven to 350°F and grease an 8x8-inch baking dish.

In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring after each one, until smooth and fully melted. Set aside to cool slightly.

In a small mixing bowl, whisk together the eggs, vanilla, and sugar until well combined. Slowly stir in the cooled chocolate mixture.

In another small bowl, mix together the flour and baking soda, then gradually add it to the chocolate mixture. Stir until everything is fully combined and smooth.

Pour the batter into your prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before adding the filling.

Mix the instant coffee and whipping cream together in a small bowl and set aside.

In a separate bowl, cream together the butter and powdered sugar until fluffy. Add in the coffee mixture and beat until the frosting is smooth and creamy.

Spread the buttercream evenly over the cooled brownies and place them in the fridge to chill and set.

In a microwave-safe bowl, combine the chocolate chips and cream. Heat in 30-second intervals, stirring each time, until the mixture is smooth and fully melted.

Let the glaze cool for a couple of minutes, then spread it gently over the chilled buttercream layer.

Allow everything to set completely, either at room temperature or in the fridge, before slicing and serving.