• Preheat the oven to 350°F. Line an 8"x8" metal baking pan with parchment paper and set aside.

Make the brownies.

• In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 15 second increments. Whisk until smooth.
• Add both sugars and whisk until combined.
• Add vanilla and eggs and whisk until combined.
• Add flour, cocoa powder, espresso powder, and salt and fold into the sugar mixture. (Note: It will seem like the batter is too dry at first, but keep folding. It will come together! Once mixed, the batter will be quite thick.)
• Spread the batter into the prepared pan using a rubber spatula.
• Bake for 30-35 minutes. The tops should appear shiny and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownies cool completely in the pan before removing them by lifting up on the edges of the parchment paper.

Make the chocolate ganache.

• Once the brownies are completely cool, place chopped chocolate in a heatproof bowl and set aside.
• Add the heavy cream to a small saucepan and heat just until simmering. Pour the simmering cream over the chocolate and let it sit for 2 minutes.
• Stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth and shiny.
• Let the ganache cool to room temperature, stirring occasionally to maintain its smooth texture as it cools.

Cut and top the brownies.

• While the ganache cools, cut the brownies. Use a 1.5-1.75 inch round cutter to cut 16 circles from the brownie. (You will have scraps leftover for snacking!)
• Use an electric hand mixer to whip the cooled ganache on medium-high speed for about one minute, until it becomes light and fluffy and lighter in color.
• Immediately add the whipped ganache to a piping bag (or plastic bag with the corner snipped off) fitted with the piping tip of your choice and pipe the ganache onto the brownie bites.