Over-the-Top Fudgy Brownies

This recipe requires overnight refrigeration after baking. Preheat the oven to 350 degrees. Line a 9x13 inch metal (not glass) pan with foil, leaving enough foil to hang over the edges of the pan. Butter and flour the foil; set aside. In a double boiler, melt the butter, 16 ounces of the chocolate chips and the unsweetened chocolate. Stir to combine, then allow to cool slightly. In a large bowl, whisk together the eggs, espresso, vanilla and sugar. Starting in small amounts, add the warm chocolate mixture to the egg mixture; allow to cool to room temperature. In another bowl, sift together 1 cup of the flour, the baking powder and salt; stir into the cooled chocolate-egg mixture until just combined. In another medium bowl, toss the walnuts/pecans and the remaining 12 ounces of chocolate chips with the remaining ¼ cup of flour; add to the chocolate-egg-flour mixture.

Pour half of the batter into the prepared pan and smooth the top. Arrange the candy in a single layer over the batter, making sure the candy reaches the edges of the pan. Top with the remaining batter and smooth. Bake for 35 minutes; although the brownies will not be firm, do not overbake. Allow to cool, then refrigerate overnight. Remove the brownies from the pan using the foil overhang and cut into squares with a serrated knife. Store in the refrigerator. Makes 32 brownies. On-a-stick option: Poke popsicle sticks into brownies. See story for details.