1/2 cup (1stick) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 tablespoons instant espresso powder
2 tablespoons Kahla or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, shaking out excess flour.

In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer, beat together eggs, sugar, vanilla extract, espresso powder and Kahla until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven for 30 to 35 minutes or until a wooden pick comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares.

Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, for five days.