Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as you prepare the wet ingredients.
In a small bowl, dissolve 1 tablespoon of espresso powder in 1/3 cup of hot water. This step helps to enhance the coffee flavor in your brownies.
In a large mixing bowl, combine the semisweet chocolate morsels and butter. Melt them together using a microwave or a double boiler until smooth and glossy. Stir occasionally to avoid burning.
Once the chocolate mixture is cool, add the granulated sugar and mix until well combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the dissolved espresso mixture.
Slowly fold the dry ingredient mixture into the wet ingredients. Be careful not to overmix; you want to combine them just until no streaks of flour remain.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan. While they cool, prepare the espresso whipped cream by beating the whipping cream with 1 teaspoon of espresso powder and powdered sugar until soft peaks form.
Once the brownies are completely cool, cut them into squares and serve with a generous dollop of espresso whipped cream on top. Enjoy your delightful Espresso Brownies!
