Heat Treat The Flour:Heat treat the flour in the microwave: Add the flour in a microwave safe bowl and heat for 30 seconds. Stir, then repeat until the flour reaches 160°F/71°C. It takes me about 1-1.5 minutes for a cup of flour. The flour should be hot to the touch when it's ready.

OR

Heat treat the flour in the oven: Spread the flour out on a cooking tray and bake at 350°F/176°C for 5 minutes or until the flour has reached 160°F/71°C.

Once the flour is brought up to temperature, sift through a strainer to get out any clumps, and allow it to cool before using.

Make The Edible Brownie Batter:In a small saucepan, combine the heavy cream, butter, sugar, and espresso powder (if using). 

Heat over medium heat until the sugar has dissolved, the butter is melted, and the cream is warm, about 4 minutes. Do not let the mixture boil and make sure to whisk constantly to prevent scorching.

Remove the pot from the heat and add the chocolate chips and vanilla extract to the cream mixture. Whisk until the mixture is completely melted and smooth.

Add in the cocoa powder and salt and whisk until smooth.

Finally, add the flour to the pot. Use a wooden spoon or a rubber spatula and stir until well combined, and no streaks of flour remain. 

Transfer the brownie batter to a serving dish and serve immediately. Store any leftover batter in an airtight container in the fridge.