Step 1

Preheat oven to 350 degrees. Line a 9x9 (or 8xsquare baking pan with foil or parchment paper, or grease with baking spray. Set aside.

Step 2

Over a double broiler or in a large microwave safe bowl, melt butter and semi-sweet chocolate together. If melting in the microwave, melt in 30-second increments, stirring after each hit in the microwave.

Step 3

Once the chocolate has melted, allow the mixture to cool 8-10 minutes.

Step 4

After the chocolate has cooled slightly, add in the granulated sugar and eggs. With a whisk or rubber spatula, mix in the sugar and eggs very well.

Step 5

Next, add in the vanilla extract and espresso powder. Mix until combined.

Step 6

Add in all purpose flour, salt, baking powder, and unsweetened cocoa powder. Stir until well combined.

Step 7

Add in canola oil, and stir until combined.

Step 8

Lastly, add in 1 cup of milk chocolate chips. Stir until combined.

Step 9

Spread the brownie batter into your prepared baking pan.

Step 10

Sprinkle 1/4 cup of semi-sweet chocolate chips over the top of the batter. With your rubber spatula, press the semi-sweet chocolate chips into the brownie batter and give the batter a final spread, making sure it’s in an even layer in the baking dish.

Step 11

Bake for 25- 30 minutes, or until a cake tester comes out clean with just a few fudgy crumbs stuck to it.

Step 12

Allow to cool before cutting into squares.

Step 13

Store leftovers in an airtight container at room temperature.