These chocolatey brownies will leave you licking up every crumb in the pan. Super moist and even better with Reese's peanut butter pieces mixed into the batter.
Prepare your baking pan (8 x 8- inches square) with cooking/baking spray. Set aside.
Preheat the oven to 350 degrees F.
In a glass measuring cup, melt the butter and chocolate in the microwave on high for 30 seconds. Then again for 30 seconds. Stir with a spoon and let sit for 5 minutes until the chocolate is dissolved completely. Microwave a little more if needed. Stir with a spoon until smooth.
In a large bowl, whisk together the sugar, salt, eggs, and vanilla extract. Whisk briskly until the eggs are almost white in color. Add the coffee and whisk in.
Pour in the chocolate/butter mixture and whisk into the egg mixture. Mix in the canola oil.
Add the flour and stir in with a rubber spatula. Once completely mixed, fold in the peanut butter cup pieces. Pour the batter into a prepared 8x8-inch baking pan and gently spread out using a rubber spatula. (I recommend NOT using a non-stick pan.)
Bake in the preheated 350 degree F oven for 45-50 minutes, or until when a toothpick when inserted into the center of the brownies comes out mostly clean, only leaving a few crumbs. Let cool almost completely before slicing.
Notes
How to get that crackly top on browniesIt is important to incorporate warm melted chocolate into the sugar and egg mixture so it melts the sugar a bit in order to achieve the cracked top on your brownies.