Brownies

Ingredients
all-purpose flour  1 1/2 cups
unsweetened cocoa   1 cup 
baking powder   1/2 tsp
baking soda  1/4 tsp
salt  1/4 tsp
butter    1 1/2 cups melted 
granulated sugar   1 1/2 cups
firmly packed light brown sugar    1 1/2 cups
large eggs   4
brewed espresso or French roast coffee    1/4 cup
 vanilla extract  2 tsp
cream-filled chocolate sandwich cookies (10 cookies)   1 cup chopped
milk chocolate candy bars with almonds, chopped   4 (1.45-oz.) 
dark chocolate morsels   1/2 cup 
white chocolate morsels   1/2 cup 
pecan/walnuts    1 cup toasted

METHOD
Coat a pan with cooking spray. Line pan with aluminium foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. 
Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl.
Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended.
Add flour mixture; beat at medium speed until blended. Stir in cookie crumbs and remaining 4 ingredients.
Spoon batter into prepared pan, spreading evenly.
Bake at 325° F for 55 - 58 minutes.
Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board.
Cut brownies into squares.





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