Preheat oven to 350°F. Grease a 9×13 pan with cooking spray and line with parchment paper. Set aside.

In a small saucepan, add chocolate, butter, and milk and warm over medium-low heat until melted. Alternatively, you can microwave the ingredients in a microwave-safe bowl until melted. Whisk well and set aside.

In a medium mixing bowl, whisk together sugar, dark brown sugar, cocoa powder, baking powder, salt, and espresso powder. Add vanilla extract, almond extract, melted butter, and chocolate mixture. Whisk until smooth! Add all-purpose flour and whisk until completely smooth. Fold in the chocolate chips and pour the batter into your prepared baking pan. Spread the batter into an even layer and bake for 23-25 minutes. A toothpick inserted in the center should have a few wet crumbs.

When the brownies are 5 minutes from being done, make the espresso martini fudge. Sift powdered sugar and cocoa powder into a mixing bowl. Whisk in the espresso powder and salt and gently mix in the butter until it’s well coated.

In a small saucepan, add amaretto and espresso liqueur and simmer until it reduces to 1 tbsp. This cooks off the alcohol, but keeps the flavors, so it’s safe for anyone to have!  Add in water and bring to a simmer. Pour this over the powdered sugar mixture and stir until well combined. Add in the almond extract and mix until smooth.

When the brownies come out of the oven, immediately use a spatula to press the top of the brownies down. This helps make the brownies dense and chewy! Then, pour the fudge over the hot brownies and spread it into an even layer. Top with chocolate-covered espresso beans and let it sit for 15 minutes. Pop the brownies into the fridge until it’s completely cool! This is important to get the right texture! Cut and enjoy.

Store in an airtight container in the fridge for up to 4 days.