Preheat oven to 350 degrees F. Butter the inside of a 9" square baking pan, then line with parchment paper that is cut so that it comes up the sides of the pan (yes, the butter goes in between the pan and the parchment, not the parchment and the brownie batter. This helps the parchment form to the shape of the pan so you don't get weirdly shaped brownies).

Melt the chocolate and butter in a double boiler or in a medium-sized saucepan over medium-low heat, stirring constantly. (Do not be alarmed if the mixture is very thick and not a smooth, melted chocolate consistency. It all works out in the end)

Once the chocolate and butter are melted, remove from the heat, add the sugar and mix it in well. Again, your mixture will probably be very thick and it won't seem like the sugar is mixing in all that well. Don't worry, it'll work out. Just mix the sugar in as best as you can.

Leave the chocolate/butter/sugar mixture sitting to cool down a bit while you mix your other ingredients. Beat the eggs and vanilla in a separate, large mixing bowl on medium-high speed for 1 minute. (The mixture should be nice and frothy after the minute is up)

Add the cocoa powder, espresso powder and salt to the egg mixture and beat on low speed for ~1 minute until the cocoa powder is thoroughly incorporated/absorbed. Then, add the chocolate mixture to the egg mixture and beat on medium-high speed for ~2-3 minutes. The mixture will have lightened a bit in color and will be smooth, thick and glossy.

Pour the batter into your prepared baking pan an spread it into an even layer. Then, tap the pan on the counter (or flat surface) several times to eliminate any large air bubbles in the mixture. Bake in the preheated oven for ~18-20 minutes, until the center is set. (avoid over-baking!)

When the brownies are done, remove the pan from the oven and place on a wire cooling rack. While the brownies are cooling, make the Red Wine Ganache Frosting. (If you notice after the brownies cool that the middle sank in a bit, don't panic! Depending on if you under or over beat the batter this might have happened, but it makes no difference because you're going to cover them up with the delicious red wine ganache so don't worry!)

Place the chocolate, heavy cream and butter in a medium-sized saucepan (nonstick works best) and heat over medium-low heat, stirring constantly with a heat-resistant spatula, until chocolate is completely melted and the mixture is smooth.

Add in the red wine and espresso powder and stir until everything is combined. Remove from heat, pour the ganache into a glass dish and stick in the freezer for ~1 hour or until completely set and a frosting-like consistency.
If it firms up before the brownies have fully cooled, place in the refrigerator until brownies are completely cool.

When the ganache is a frosting consistency and brownies are cool, spread the ganache evenly over the brownies. Then I recommend placing the pan of frosted brownies in the freezer for ~15 minutes before cutting to make the cutting process easier, but it's not necessary (especially if you're not concerned with having clean cut lines).

When you're ready to cut the brownies, lift them out of the pan by the parchment paper you lined the pan with (you may have to work at it a bit once the brownies have been chilled/cooled, since there is butter in between the parchment and the pan). Cut into ~16 small squares (or whatever size pieces you desire, but be warned these are extremely rich and a small square goes a long way).

Store brownies in an airtight container in the refrigerator for up to 5 days.