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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
Melt the butter with the semi-sweet chocolate bar in a saucepan over medium heat (or the microwave). Remove from heat and add in the instant espresso powder. Let cool slightly.
In a large mixing bowl, beat the eggs and sugar until pale and thick, about 5-7 minutes.
Add the vanilla and the melted butter-chocolate mixture to the egg-sugar mixture, mixing until smooth.
Sift together the flour, cocoa powder and salt, and gently fold into the wet mixture until just combined. Fold in the chocolate chips.
Pour the batter into the prepared baking pan, top with chocolate chips and bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
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