Grease an 8x8" pan. If you're doubling this recipe you can use a 9x13" pan. To grease I spray with cooking spray (canola oil) and then do a dusting of flour. Shaking to evenly coat the pan and discard any excess by shaking the pan upside down.
Chocolate and Butter Mixture
In a medium sauce pan, on medium heat: melt the butter. While the butter is melting, chop the chocolate and add it to a heat proof bowl along with the coffee/espresso and two tablespoons of the cocoa powder.Once the butter has melted, pour it over the chocolate and coffee in the bowl and let it sit for two minutes before stirring to combine completely.
Preheat oven to 350°F
Eggs and Sugar
Using an electric hand mixer, or stand mixer, whisk the eggs, honey, vanilla, and salt on medium for 10 minutes - yes 10 minutes! The air whipped into these ingredients will work as the levener in the brownies so this step is important.
Combine
With the mixer on low, pour a constant thin stream of the chocolate and butter mixture into the egg mixture.
Using spoon or spatula fold in the sifted remaining cocoa powder and flour. You don't want to over mix this as it will deflate the eggs we worked so hard to whip so stir until its mixed but no more than that.
Bake
Pour the batter into your prepared pan and bake for 20 minutes then take it out of the oven and slam the pan on the counter a couple of times (gives the brownies a fudgier texture) and place back in the oven for another 5-10 minutes. Use a toothpick to determine when the brownies are cooked completely. It is better to have undercooked than over cooked! The toothpick should have moist crumbs on it, not batter.
Cool and Cut
Cool completely in the pan. To remove, flip the brownies out onto your hand or a plate and then onto your dish you wish to cut or serve them on.
If you find it hard to get a clean cut on your brownies, you can use a hot hot knife that has been dipped in hot water. :)