Preheat your oven to 350°F (175°C) and line an 8"x8" baking pan with parchment paper.

Combine unsalted butter and chopped semi-sweet chocolate in a microwave-safe bowl. Heat until melted and smooth.

Whisk in granulated sugar and light brown sugar until glossy, then add vanilla extract and eggs, mixing until smooth.

In another bowl, sift together flour, cocoa powder, espresso powder, and salt. Fold the dry mixture into the wet ingredients.

Spread the batter into the baking pan and bake for 30-35 minutes until shiny and a toothpick comes out with moist crumbs.

Allow the brownies to cool completely, then cut them into bite-sized circles.

Heat heavy cream until it simmers and pour it over chopped chocolate. Let it sit for 2 minutes, then stir until smooth.

Whip the ganache until light and fluffy, about 3-5 minutes.

Dollop or pipe the whipped ganache onto each brownie bite and serve.