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Preheat oven to 350u00b0F. Spray a 9 x 13 pan with cooking spray and set aside. Or if you are using muffin tins, line 24 muffin tin cups with paper liners.
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In a medium bowl mix together the flour, cocoa powder and salt and set aside.
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In the top of a double boiler or in a medium-large bowl set over a pan of simmering water (the bowl must not touch the water so only use an inch or so of water in the pan), place the butter, espresso powder and chocolate chips. Stir while melting everything together until smooth.
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Turn off the heat and stir the sugars into the melted chocolate mixture until combined. It will look gritty. Remove bowl from the top of the pan and let it cool. The mixture should be at room temperature before you proceed with the next step.
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Using a hand mixer, mix the eggs into the chocolate mixture one at a time, completely incorporating after each one. Add the vanilla and mix well.
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Next, sprinkle half of the flour mixture over the wet mixture and beat on low until just incorporated. Add the rest of the flour mixture and use a rubber spatula to fold it in by hand. Do not overbeat.
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There are two ways to make this:
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1. In a 9x13 pan: Pour the batter into the prepared dish and bake for 35-40 minutes. Do not over bake, but see note below for additional tips. A toothpick inserted into the middle will come out with little bits of brownie on it when they are done.
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2. In two 12-count muffin pans: Use a scoop (I use a 2-ounce scoop) to fill the cups 2/3 full. Bake for 16-18 minutes depending on the chewiness you like. An inserted toothpick should come out with little chewy bits of brownie on it when done.
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Enjoy!
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(Recipe adapted from: Brown Eyed Baker's Baked Brownies.)
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**Revised on 3/8/12 (for the 9x13 pan): If you like your brownies cakey, bake them for 40-45 minutes. If you like a fudgy brownie bake for 35-40 minutes. They are delicious either way.
