Candy Bar Brownies

Adapted from Bon Appetit
3/4 cup (1 1/2 sticks) unsalted butter, diced
5 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup all purpose flour
2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli or Cadbury) or cappuccino-filled milk chocolate bars (such as Perugina), squares separated
Preheat oven to 325 degrees. Line a 13-by-9-by-2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.
Makes 12 brownies.
Per serving: 418 calories; 24 g fat (14 g saturated fat; 52 percent calories from fat); 49 g carbohydrates; 108 mg cholesterol; 49 mg sodium; 5 g protein; 2 g fiber.