Line a 8x8 inch baking pan with baking paper, and preheat your oven to 180C/350F.
In a bowl, combine Cocoa Powder, Unsweetened Chocolate, Espresso Powder and Sea Salt. Pour boiling water over and whisk together until glossy. Add the coconut oil, syrup, sugar, and vanilla, and whisk together until glossy. Slowly add in the remaining ingredients until a thick batter remains.
Transfer the batter into the lined baking pan and bake for 22-25 minutes, or until mostly cooked through.
Remove the brownies from the oven and allow them to cool completely. Once cooled, add the ganache and top with candy buttons/sprinkles. Refrigerate until firm.
For the ganache
Add the chocolate chips and canned coconut milk into a small saucepan over medium heat. Once the chocolate has melted, whisk into the coconut milk until smooth.
TO STORE: Leftover brownies should be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place the brownies in a ziplock bag and store them in the freezer for up to 6 months.