Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

Melt the butter in a medium saucepan over low heat. Stir in the sugar until fully combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and brewed espresso.

Whisk together the flour, cocoa powder, salt, and baking powder in a separate bowl.

Combine the dry ingredients gradually into the wet mixture, stirring until just combined.

Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes.

Let the brownies cool completely in the pan.

Mix the heavy cream, powdered sugar, brewed espresso, and vanilla extract in a mixing bowl. Whip until soft peaks form.

Heat the heavy cream for ganache in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth.

Cut the cooled brownies into small squares for layering.

Layer the brownie squares, espresso whipped cream, and drizzle chocolate ganache in serving glasses or bowls. Repeat until filled.

Refrigerate the parfaits for at least 30 minutes before serving.