Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment and lightly grease.

Melt the butter gently, then whisk in sugar until glossy and warm. Let cool slightly.

Whisk in eggs one at a time, then add vanilla and espresso powder (if using).

Sift flour, cocoa, and salt together. Fold dry ingredients into the wet batter just until combined. Stir in chocolate chips if desired.

Spread batter evenly in the prepared pan.

Bake the brownies for 24 to 28 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.

Cool in the pan, then chill in the refrigerator for 30 minutes to make slicing easier.

Lift the brownies out by the parchment, square off the edges if needed, and cut into even pieces, aiming for 20 to 24 small 'gift' squares.

Frost the tops with a thin layer of frosting.

Pipe or drizzle one ribbon across the middle horizontally, then another vertically. Add a small bow candy or a piped bow at the center.

Let the decorations set before serving.