Preheat your oven to 350 degrees. Using a pot over medium heat, melt the butter. Remove from the heat, and stir in the chocolate chips. Whisk until all of the chocolate has melted and is completely combined. Stir in the cocoa powder and the espresso powder. Let cool for about 5 to 10 minutes.
Using a large mixing bowl, whisk the eggs and add in the sugar, vanilla and salt. Add in the chocolate mixture and the flour, mixing until completely combined. Spoon the brownie batter into greased muffin tins, or use mini cupcake liners, filling about 2/3rd full.
Bake for about 12 minutes. Remove from oven and let sit for about 5 to 10 minutes to cool.* Gently press a HERSHEY’S KISSES Sugar Cookie Candy into center of each brownie bite, allowing it to crack just slightly. Drizzle lightly with the melted white chocolate and sprinkle with festive red, green and white sanding sugar if desired. Enjoy!