Melt one tablespoon of the butter, add the Semi-Sweet Chocolate Chips (6 ounce) and let melt. Let cool and set aside.
Cream remaining Butter (1 cup) with Granulated Sugar (2 cup) until light and fluffy, add one Large Egg (6) at a time until each is incorporated.
Add Instant Espresso Powder (1 teaspoon), Salt (1 teaspoon) and Vanilla Extract (4 teaspoon) to the butter mixture. Sift the Bread Flour (2 cup) and Dark Cocoa Powder (6 tablespoon) together and add to butter mixture. Add your melted chocolate once all combined.
Preheat oven to 350 degrees F (180 degrees C).
Place in prepared pan and bake for 20 minutes.
Place in refrigerator over night this makes easier to cut.
Remove the brownies from the pan and then cut with cookie cutters.
Place a large dollop of the Chocolate Icing (to taste) on the cake stand. Add the largest round layer, then another dollop of chocolate icing. Add the middle layer, another dollop of icing, then add the top of the cake.
Make tiny little dots all around the little cakes with Royal Icing (to taste).