Step 1

Preheat oven to 325 degrees. Spray and 8x8 inch baking pan with cooking spray and line with parchment paper. Leave enough overhang on the sides to make for easy transfer when brownies are done.

Step 2

Place chocolate chips, butter and espresso powder in a heat safe bowl. Heat in the microwave for 20 to 30 second intervals, stirring in between each heating. Repeat until chocolate is completely melted and smooth. Set aside.

Step 3

In a large mixing bowl combine both sugars, eggs and vanilla extract. Using a hand held mixer, beat on medium-high speed for at least 5 minutes, mixture will have an airy texture and be pale in color. Do not skip on time. After 5 minutes slowly add in the vegetable oil and beat for an extra minute to combine. Slowly pour in the melted chocolate and continue to beat on low speed until the chocolate and egg mixture is fully combined.

Step 4

Switch to a large spoon or spatula and fold in the dry ingredients; flour, cocoa powder, and salt. Fold just until combined. Add in 1 and 1/2 cups of the cookie crumbs and mix just until combined. Brownie batter will be thick. Pour batter into the prepared baking pan. Sprinkle remaining 1/4 cup of cookie crumbs on top of the batter. Bake for 40 - 50 minutes. Brownies are done when a toothpick inserted in the center comes out clean. I like to slightly under-bake mine so the center stays extra fudgy so I take them out closer to 40 minutes but it's up to your preference.

Step 5

Allow brownies to cool in the pan for at least 30 to 45 minutes before removing them from the pan. This allow them to set and makes for easier cutting.