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.