Melt butter in small saucepan. Add sugar and cocoa powder, mix well. Add egg, stir well. Egg will cook and thicken.
Once thickened, remove from heat and pour into a larger bowl containing the last 3 bottom ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
Cream Butter. Warm cream in a small bowl, dissolve instant coffee into it, then add to the butter.
Add cocoa powder and pudding powder, beat well. Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.
Melt butter and chocolate over low heat. Remove from heat, allow to cool slightly, then pour over middle layer. Chill in fridge before slicing into bars.