1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and ground coffee until well blended.
2. Place 48 baking cups (see notes) snugly in a 9- by 13-inch baking pan. Fill cups equally with brownie batter and top each with a coffee bean.
3. Bake in a 350° oven until centers spring back slightly when lightly pressed, 18 to 20 minutes. Let cool in pan on a rack.
Note: Nutritional analysis is per brownie.