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Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.
Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it.
Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour and chips, stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked.
Remove them from the oven and cool on a rack before cutting and serving.
Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.