Measure all the components for butterscotch, cocoa glaze and chocolate brownies. Divide the same ingredients to handle all processes faster.
Start cooking the butterscotch by melting the butter. When it's done, remove the saucepan with your butter from the stove.
Pour the measured heavy cream into the saucepan with butter.
Mix some sugar into the butterscotch base.
Add a bit of salt, mix and place the saucepan back on the stove. Simmer constantly mixing, otherwise you'll end up with the burned butterscotch. Cook 5 minutes more after the mixture starts to boil. However, you may cook it longer, if your butterscotch isn't thick enough.
Remove the saucepan from the stove and let the butterscotch cool down for a bit.
Pour some cognac into your butterscotch. Try various spirits to slightly change the taste if you want to.
Mix the ready butterscotch and set aside.
Put 115 g of chocolate and soft butter into a deep bowl.
Add the measured cocoa, mix.
Melt this mix in the microwave and keep stirring until smooth.
Put the chocolate mixture into a bigger bowl with sugar, combine.
Stir the separated egg whites into the chocolate mixture.
To add some contrast to the taste, add a pinch of kosher salt. It always improves chocolate desserts.
Mix some more cognac, this time into the batter.
Sift the flour into your batter base, it shouldn't become too thick. Those are brownies, not just regular chocolate cookies, so they should remain softer inside.
Add the already lukewarm butterscotch.
Chop the chocolate and combine it with batter.
Generously cover the deep baking sheet with butter and put the brownie batter into it. Bake for 25-35 minutes.
Let the ready brownies cool down and make the cocoa glaze meanwhile.
Warm up the milk until it's steamy. Stir in your instant coffee and let this mix stay for a couple of minutes.
More cocoa for you, some should be added to the glaze as well.
Pour some alcohol into the cocoa glaze too.
Add some powdered sugar. If needed, add more hot milk/powdered sugar until your glaze becomes thick enough.
Add the kosher salt to your fabulous cocoa glaze.
Glaze your still warm brownie base and let it completely cool down before cutting into individual servings.
Once the baked brownie base reaches room temperature, cut into separate pieces with a steel spatula. Enjoy with some black coffee.