Preheat oven to 350°F.

Line an 8”x8” baking pan with parchment paper so that the paper hangs over two of the edges by a couple of inches. Set pan aside.

Prepare the Brownies by placing the chocolate and butter in a small saucepan. Heat over low heat, stirring occasionally until fully melted. Remove from heat and let cool slightly.

Using a medium bowl, whisk together the white sugar, brown sugar, eggs and vanilla until well combined. Add the melted chocolate and butter; stir until well combined.

Add the flour, brewed espresso and salt; stir until just combined. (Tip: Take care not to overmix the batter.)

Transfer the batter into the prepared brownie pan. Spread the batter evenly.

Bake at 350°F for 33-35 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean.

Allow brownies to cool in pan. Lift the cooled brownies out of the pan and cut into 1” squares.

Place finely chopped chocolate and creamer in a small heatproof bowl. Set bowl over a saucepan filled with 1-2” of simmering hot water, making sure that bottom of bowl does not touch the water. Heat, stirring frequently, until chocolate has fully melted and sauce is smooth. (Note: The chocolate will clump up a bit as it melts, but just keep stirring over low heat. It will gradually turn into a smooth, creamy sauce!)

Serve with brownie bites and other dippers.