Line an 8x8 baking pan with parchment paper with sides hanging off the sides and lightly spray with cooking spray. Set aside.
In a medium bowl, combine melted butter and sugar. Using a hand mixer, mix well for 2 minutes. Add vanilla and espresso, mix for another minute. Add eggs one by one mixing for 1-2 minutes after each addition.
Sift in flour, chai spice, cocoa powder, and salt. Using a spatula, fold dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips until just combined.
Pour batter into the prepared baking pan into an even layer. Smooth out the top with the back of your spatula.
Bake for 50-55 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, it should come out slightly dirty for fudgy brownies.
Let cool completely then using the parchment paper hanging off the sides, gently pull up to lift the brownie out of the pan and onto a cutting board.
Slice into thick squares. If not decadent enough, serve with a giant scoop of vanilla ice cream on top ;)