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Preheat oven to 325°. Line a with foil, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add chocolate chips and stir until melted. Cool slightly. Whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Pour into prepared pan. Bake on a lower oven rack until a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool in pan on a wire rack. Lifting with foil, remove brownies from pan; let cool completely. Discard foil. Cut off corners of brownie to resemble a house. If desired, cut scraps into pumpkins and ghosts using cookie cutters. Tint frosting as desired with paste food coloring. Decorate brownie house with frosting and candies.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch