Preheat oven to 350 F and line an 8″x8″ pan with parchment paper.
Melt butter in a small sauce pan over medium-low heat. Add in chopped chocolate and stir until chocolate is melted.
In a large mixing bowl, add brown sugar and espresso grounds. Slowly pour in melted chocolate and mix with handheld mixer. Add in eggs one at a time until well combined. Add in cocoa powder, flour, salt, vanilla, and espresso, mixing until combined.
Pour batter into pan with parchment paper and bake about 30-35 minutes, or until a fork comes out mostly clean from center of brownie pan.
For chocolate drizzle topping (optional): melt chocolate over low heat in a medium saucepan, then drizzle over brownies and sprinkle with espresso grounds.
Notes: if you don’t have parchment paper, you can also just grease the pan with butter or oil. If you use a 9″x9″ brownie pan, reduce cook time by five minutes.
Leftovers and Storage: store brownies in an airtight container at room temperature for up to five days.
Nutrition notes: these espresso brownies are high in sugar and fat, however they are intended to be an occasional treat and you should enjoy and savor them as a part of a healthy balanced diet. Also note, this recipe does contain coffee, which also contains caffeine.