Take eggs out of the fridge for about an hour before starting to bring to room temperature. Alternately, you can place them in a bowl of very warm (not too hot) water to warm up. Preheat oven to 350°F after eggs are up to temperature.
Melt the butter in a pot on the stove, warming it until it is just melted. Remove from heat and add molasses. Set aside to cool slightly.
Mix sugar, cocoa powder, flour, espresso powder and salt together in a large mixing bowl. Whisk together to be sure to get the lumps out of cocoa and flour.
Crack eggs into a 4 cup measuring cup (or a small bowl.) Gently beat them lightly (see notes) and add the vanilla and stir gently.
Carefully add the cooled melted butter/molasses mix into the egg mix. Stir and pour into the dry ingredients.
Stir the brownie batter with a fork or spatula carefully until it is just completely combined. Small lumps are ok.
Stir in the chocolate chips and pour into a lightly oil greased 9x9 pan.
Bake for 25-30 minutes for fudgy brownies.Allow to cool slightly before serving, the melted chocolate inside will be hot.
Nutritional values are estimated and so are the servings. Espresso powder is optional here but I add it to all of my baked chocolate goods, it enhances the flavor of the chocolate. It isn't required if you do not have it, you can leave it out.Molasses are recommended as it helps the brownies maintain moisture and it also helps to enhance the flavor. It is optional tho.I go into further detail in the post above, but eggs should only be gently stirred with a fork to be just barely mixed. Do not whisk the eggs as that adds air and it will add air to your brownies, resulting in cake like brownies.