brownies w/ espresso-cream cheese frosting topped w/ salty shortbread crumbs
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(use your favorite brownie recipe or you can use what I used from alton brown)

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

1 – 8 oz pack of cream cheese, room temp
½ Starbuck Via, regular roast
¼ - ½ cup of sifted confectioners sugar (use more or less depending on your sweetness preference)
Sprinkle finished brownies with remaining Starbuck Via, (optional but wonderful)

Salty shortbread crumbs:
(I had leftover crumbs from when I made the creamsicle cheesecake, but I think this amount below would be enough for the topping?)
1 sleeve (more or less) of Lorna Doone cookies, crushed fine
A pinch or two of sea salt

Once brownies are cooled, spread frosting nice and thick, sprinkle with salty shortbread crumbs, then sprinkle with remaining Starbucks Via for decoration.