1. Preheat oven to 350ºF(177ºC)
2. In a large bowl mixing bowl, whisk or sift together the cake flour, cocoa powder, baking powder, and salt (also whisk in instant coffee if not using coffee butter). Set aside.
3. In a medium bowl, beat the eggs and vanilla and set aside.

4. Using a double boiler (or a heat resistant mixing bowl over a sauce pan, or very carefully in a microwave in several 30 second spurts or more), melt the coffee butter and chocolate chips and stir occasionally until you get a syrupy consistency.

5. Place the sugar in a large mixing bowl and pour all of the chocolate and butter inside. Thoroughly mix the sugar and chocolate-butter mixture.
6. A third at a time, mix in the flour mixture and egg mixture, alternating each until a gritty batter forms.
7. Grease the bottom of a 10x10 baking tray or line it with parchment paper. Pour the brownie batter inside and level out the top.

8. Bake the brownies for 40-45 minutes or until a toothpick comes out clean when probed at the center. Let the brownies cool completely.

Make the Ganache

1. While the brownies bake or cool, heat the heavy cream in a sauce pan or in the microwave. Let it froth for 15-30 seconds and take it off the heat.
2. Prepare a small or medium mixing bowl with the chocolate chips and pour the hot heavy cream over the chips.
3. Mix the heavy cream and chips until a creamy dark chocolate sauce develops.

4. When the brownie has completely cooled, spread the ganache over the brownies and top with chopped chocolate covered espresso beans. Let the ganache solidify before cutting brownies into squares