For the espresso brownies, chop the chocolate. Bring the espresso, butter and sugar to the boil and set aside. Stir in 400g chocolate and let melt. Then let cool for about 10 minutes. Preheat the oven to 180°C. Grease a baking tray and dust with flour.
Stir 1 egg at a time into the chocolate mixture for about 1 minute. Stir in flour, salt and the remaining chocolate. Spread the dough on the baking sheet and sprinkle with espresso beans. Bake in oven at 160°C convection oven for about 25 minutes.
Let cool and cut the espresso brownies into large pieces.