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

Melt the unsalted butter and semi-sweet chocolate in a microwave-safe bowl.

Stir in the granulated and light brown sugars until fully incorporated.

Whisk in the vanilla extract and eggs into the chocolate mixture.

Gently fold in the all-purpose flour, cocoa powder, espresso powder, and fine sea salt.

Spread the brownie batter in the prepared baking pan and bake for 30-35 minutes.

Heat the heavy cream until just simmering and pour over chopped semisweet chocolate.

Whip the cooled ganache until it lightens in color and becomes fluffy.

Cut the cooled brownies into bite-sized pieces.

Pipe the whipped ganache onto each brownie bite as desired.