Preheat the oven to 170°C. Line square brownie tin (approx. 23cm x 23cm) with baking paper.
In a bowl, whisk the eggs and sugar until smooth and creamy.
Stir in the melted butter.
Add the brownie mix and chocolate chips and stir until well combined.
Add the cooled espresso and fold in any optional extra if using before pouring carefully into the prepared baking tin.
Bake for 20-25 minutes, taking care not to overcook. The centre should still be wet and gooey. Allow to cool in the tin before removing and slicing into squares. Sprinkle with icing sugar or hot chocolate powder before serving.
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