Preheat the oven to 350F (180C) degrees.
Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang around the edges. Or line with aluminum foil and lightly spray with non-stick cooking spray.
Cut the butter into a few pieces and add to a large glass bowl with the chopped dark chocolate.
Microwave on medium power (not high power - which is often standard) for 45-second intervals. Remove the bowl from the microwave after each interval and give it a stir. After the first couple intervals, it won't have really melted yet.
When the chocolate and butter are about 75% melted, add in the sugar and coffee powder and continue the melting process until the chocolate and butter are smooth.
Whisk in the vanilla extract followed by the eggs. Be sure the mixture isn't hot when adding in the eggs - otherwise they can scramble.
Gently fold in the cornstarch, cocoa powder and salt followed by the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool the brownies in the pan.
Once the brownies are completely cooled (about 3 hours, or until the bottom of the pan no longer feels warm), lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil.
Place on a cutting board and slice with a sharp knife (not a table knife).