Preparation

• Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
• Melt the butter in a medium saucepan over low heat. Stir in the sugar until smooth and well combined.
• Add the eggs one at a time, mixing well after each. Incorporate the vanilla extract and brewed espresso.
• Whisk together the flour, cocoa powder, salt, and baking powder in a separate bowl.
• Gradually mix the dry ingredients into the wet mixture until just combined.
• Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes. Let cool completely.
• Whip together heavy cream, powdered sugar, brewed espresso, and vanilla in a mixing bowl until soft peaks form.
• Heat the heavy cream in a small saucepan until just simmering. Remove from heat and add chocolate chips.
• Allow the chocolate to sit before stirring until smooth and glossy.
• Cut the cooled brownies into small squares for layering.
• Layer in serving glasses starting with brownie squares, topped with cream, and ganache. Repeat layers until filled.
• Refrigerate for at least 30 minutes before serving.