1-Start by preheating your oven to 350°F (175°C) and lining an 8×8 inch square baking pan with parchment paper, making sure to grease it well for easy removal. Next, melt the unsalted butter and 3/4 cup of the semi-sweet chocolate chips together until smooth, which helps create that rich base. Stir in the granulated sugar, vanilla extract, and instant espresso powder until everything blends seamlessly, adding a deeper flavor to your brownies.

2-Whisk the eggs until they’re bubbly and mix them into the chocolate mixture for a smooth batter. Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the wet ones just until combined, avoiding overmixing for the perfect texture. Stir in the remaining chocolate chips to add gooey pockets throughout.

3-Spread half of the batter evenly in the prepared pan, then arrange 16 pieces of the candy bars over it for that crunchy layer. For an external resource on chocolate’s benefits, check out this guide on the health benefits of dark chocolate, which can inspire healthier tweaks. Cover with the rest of the batter, crush the remaining 4 pieces of candy bars, and sprinkle them on top for extra crunch. Bake for 35 to 40 minutes until a toothpick comes out with a few moist crumbs, then let it cool completely before cutting into 9 squares.

4-This method ensures your brownies turn out fudgy and delicious every time. Remember, for the best results, avoid overbeating the eggs to keep them from getting cakey, and always use quality chocolate to boost the flavor.