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.
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.
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.