Preheat oven to 350 degrees (F).
Cream butter and sugar together.
Beat in eggs and vanilla.
Combine flour, cocoa, salt, and instant coffee. Add to the creamed mixture.
Add chocolate chips and pecans and mix well.
Spread into a greased 9x13-inch pan.
Sprinkle with mini chocolate chips and espresso beans.
Bake at 350 degrees for 26 to 28 minutes.
Cool completely before cutting into squares and serving.
If the brownies seem too soft after cooling, chill in the refrigerator for an hour before serving.