Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

In a saucepan over low heat, melt the unsalted butter. Once melted, remove it from the heat and let it cool.

In a large mixing bowl, combine granulated sugar and brown sugar. Pour the melted butter over the sugars and mix until incorporated.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet ingredients, stirring until just combined.

Fold in the cooled brewed coffee and heavy cream.

Pour the batter into the prepared pan and spread evenly.

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out with a few crumbs.

Allow the brownies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Cut into squares and serve.