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Preheat the oven to 350°F. Butter a 13- x 9-in. pan. Alternatively, you can also line it with parchment, butter that, and you’ll be able to turn the entire pan out at once.
Melt butter in a saucepan over medium heat. Add chocolate chips and stir constantly until combined and melted. Remove from heat to cool slightly.
Combine granulated sugar, brown sugar, salt, vanilla extract, eggs, and oil in a bowl. Add espresso powder, cinnamon and cayenne if using. You can whisk by hand or use an electric mixer on medium speed. Mix until well combined and smooth.
Sift flour, baking powder, and cocoa together into sugar and egg mixture. Add chocolate mixture. Whisk (or mix on medium) until smooth and glossy.
Pour batter into the prepared pan and bake for approximately 30 minutes. You’ll know it’s done when it only jiggles slightly, the top has a crust, and a toothpick comes out with only crumbs.
Let cool in the pan on a cooling rack for at least 1 hour, cut, and store in an airtight container with sheets of wax paper in between layers to prevent sticking. The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.