Preheat oven to 325 degrees. Line bottom and sides of 8” square pan with foil. Butter the foil.

Stir ¾ butter, unsweetened chocolate and espresso powder in heavy saucepan over low heat until melted and smooth. Pour mixture in large bowl and cool 10 minutes.

Using electric mixer, beat sugar and vanilla into chocolate mixture. Add eggs, one at a time, beating well after each. Add flour; beat on low speed until just blended. Pour batter into pan. Bake until just firm and toothpick comes out with some thick wet batter still attached – about 45 min. Cool in pan on rack 10 minutes. Press down on top crust to level; cool completely.

Bring cream to simmer in heavy saucepan. Reduce heat to low. Add chocolate chips; whisk until smooth. Pour glaze over brownies in pan. Chill until firm – about 3 hours. Using foil with as aid, lift from pan. Fold down foil sides and cut into 16 squares. Serve cold or at room temp. Store in refrigerator.

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