Preheat oven to 350°.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
In the bowl of a food processor fitted with a steel blade, place the beans, cocoa powder, melted butter, vanilla extract, salt, espresso powder and eggs.
Process until smooth and remove to a large bowl.
Stir in the honey.
Pour the mixture into the lined pan and bake for 45-47 minutes.
Cooked brownies will be solid, fragrant and dark, and will not jiggle when the pan is shaken.
Allow brownies to cool to room temperature before unmolding. I also recommend refrigerating the brownies, possibly even overnight, if you are going to use a cookie cutter on them as I did. Slicing the brownies into squares is perfectly fine, though, especially if you just don’t want to wait.