Pre-heat oven to 170°C. Grease a 20 x 20 cm square pan with butter and line with baking paper.
Combine butter and dark chocolate in a microwave safe bowl. Microwave for 45-60 seconds. Whisk together until smooth and set aside to cool. In another bowl, beat together eggs and sugar for 2-3 minutes until creamy. Add the chocolate mixture and vanilla extract and whisk again.
In another bowl, whisk together cocoa powder, salt, chick pea flour and coffee powder, then fold into the wet mixture. Add chocolate chips and stir gently.
Pour the brownie mixture into the greased and lined square pan and bake for 35-40 minutes. Allow to cool completely before cutting brownie into squares and serve.