I don't know if this is what you were looking for or if it is "close enough" but I thought I'd pass it along anyway.

Fudgy Espresso-Chip Brownies

1 (8 oz.) pkg. Baker’s Unsweetened Baking Chocolate Squares, chopped
1 oz. (2 tablespoons) Ghirardelli semisweet chocolate chips
1 1/4 cups sweet butter
3/4 cup finely ground Starbucks Espresso beans
3 1/2 cups granulated sugar
1/2 teaspoon salt
6 large eggs
2 tablespoons pure vanilla extract
1 1/2 cups all-purpose flour
2 cups Ghirardelli semisweet chocolate chips or dark chocolate chunks (or substitute your favorite chopped nuts)

Preheat oven to 300 F.

In a medium-size pot over low heat, melt butter. Add baking chocolate and the 1 oz. of chocolate chips, stirring constantly over low heat until smooth. Remove from heat.

In a large bowl of a Kitchen Aid mixer, stir sugar and ground espresso on low speed until well incorporated. On medium speed, gradually add the melted chocolate-butter mixture, salt, eggs and vanilla. Beat until well blended.

Reduce mixer speed to low and add flour until everything is incorporated; add chocolate chips last, just to blend.

Spread batter evenly into a buttered and floured 9 x 13 pan. Bake for 70 minutes, or until center comes out clean when toothpick is inserted. Since cooking times vary, start checking after about 55-60 minutes. Remove from oven and cool completely.

Cut into squares or triangles and keep refrigerated until ready for service. These brownies taste best served cold.

Source: Veronica Hill/Daily Press