• Preheat oven to 350 degrees Fahrenheit and line an 8x8 inch square baking pan with parchment paper. 
• In a microwave safe bowl, melt the 8 ounces coarsely chopped semi-sweet chocolate in 20-second intervals, stirring between each until completely melted. 
• Pour into a large mixing bowl and let cool while you prepare the fudge mix. 

Fudge Mix

• Put the chocolate covered espresso beans in a food processor and pulse until they resemble a fine powder and measure out a 1/2 cup.
• In a small mixing bowl, combine the unsweetened cocoa powder, finely ground chocolate covered espresso beans, brown sugar, and powdered sugar. 
• Beat in the melted butter until blended and then stir the beer into the mixture until smooth. Set aside.  

Brownie Mix

• Beat the granulated and brown sugars into the melted chocolate until incorporated.
• Beat the eggs in one at a time on low speed. Only mix until just incorporated.
• Beat in the vanilla extract on low speed.
• Gently fold in the flour, finely ground chocolate covered espresso beans, cocoa powder, and salt until combined. This will be very difficult because the mixture will be extremely dry. Do the best you can. 
• Pour the fudge mix into the brownie mix and fold until only just barely combined (it's nice to have some streaks of fudge).
• Fold in the chocolate chips and pour the batter into the parchment lined baking pan.
• Bake for 35 to 40 minutes until the edges begin to pull a little away from the pan. The toothpick test isn't very reliable because there is so much chocolate in the brownies. 
• Let the brownies cool in the pan completely and then lift them out by pulling on the parchment paper. Cut them out into 16 small squares and store the brownies in an airtight container at room temperature.