Instructions

• Preheat oven to 325°F. Line an 8x8-inch baking pan with foil, leaving a little foil hanging over the sides, and spray the foil with nonstick cooking spray.
• Place the 1 box Ghirardelli Double Chocolate Brownie Mix into a medium bowl.
• In a small bowl or measuring cup, stir together ¼ cup warm water and 2 teaspoons instant espresso granules until the espresso is dissolved. Add this mixture to the brownie mix.
• Stir in ⅓ vegetable oil per package, 1 egg per package, and 1 teaspoon pure vanilla extract until just combined. Do not overmix.
• Fold in ¼ cup chocolate covered espresso beans (finely chopped or crushed with a kitchen mallet).
• Spoon half of the batter into the prepared pan and spread into an even layer.
• Evenly place the 9 Ghirardelli Mocha Squares over the batter.
• Top with the remaining batter and spread gently to cover the Ghirardelli Mocha Squares in an even layer.
• Bake in the preheated oven for 40–43 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
• Cool completely in the pan on a wire rack before using the foil overhang to lift the brownies out and cut.