Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly buttered parchment paper.

In a medium saucepan, melt butter and chopped chocolate over low heat. Remove from heat and add sugar; stir until sugar somewhat dissolves and forms a grainy paste; batter should be slightly warm, not hot to the touch (you don’t want to cook the eggs). If necessary let it cool another minute or two before adding the eggs.

In a bowl, whisk together flour, cocoa powder, salt and espresso powder.

Whisk in eggs, one at a time, incorporating completely before adding the second egg. Continue whisking for 1 to 2 minutes until you have a smooth and shiny batter. Whisk in vanilla. Sprinkle over dry ingredients and fold until just incorporated. Fold in chocolate chips.

Pour brownie batter into prepared pan. Bake for about 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.

Remove from oven and place on a wire rack; let cool completely (or, even better, let chill overnight for even fudgier brownies).

Once brownies are cool, prepare the chocolate glaze. Combine cream, butter, corn syrup, chocolate and espresso in a small saucepan. Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer. Lift and bang the pan on the countertop a few times to help the glaze settle and remove air bubbles. Let cool at room temperature for 1 hour, then refrigerate until completely set.

To slice, lift entire block of brownies out of the pan using the parchment paper as handles. Using a large knife, cut into 16 squares, wiping the knife with a moist towel between each slice. Brownies will keep, covered in the refrigerator, for up to 1 week.