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1
Preheat an oven to 350F. Generously grease an 8-inch square baking pan.
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2
Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.
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3
Combine the butter and chocolate in microwave safe bowl. Heat in 30 second intervals until melted, stirring well between each interval.
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4
In a medium bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.
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5
Pour the batter into the prepared pan, smoothing out the top. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.
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6
Meanwhile, make the glaze: In a microwave safe bowl combine the glaze ingredients. Microwave in 30 second intervals until chocolate is melted, stirring well between each interval. Let cool to room temperature.
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7
Using a small offset spatula, spread the cooled glaze over the bars in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into bars or squares. Top each bar with a chocolate-covered espresso bean. Store in airtight container.
