Loaded Fudgy Candy Bar Brownies

In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.

Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.

Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.

Add the flour and stir until just combined, don’t overmix.

Turn two-thirds of the batter out into prepared pan, reserving the remaining one-third; just eyeball it. The reserved amount should be about 1 1/2 cups; set reserved portion aside.

Place candy bar pieces onto batter, distributed evenly, in an even, flat layer. I made 5 rows with about 5 pieces candy per row.

Top with reserved batter to cover candy. Gently smooth and distribute batter with a spatula or knife

Evenly sprinkle chocolate chips over the top.

Evenly sprinkle the optional M&M’s over the top.

Bake for about 30 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.

Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store them in the fridge and serve them slightly chilled.

Adapted from 
The Ultimate Fudgy Caramel Brownies