Cadbury Creme Egg Brownies

0 Pre-heat oven and prepare the brownie pan. Pre-heat your oven to 350F. Grease an 8×8 metal pan with cooking spray and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.
1 Mix dry ingredients. In a medium mixing bowl, combine sifted flour, sifted cocoa powder, espresso powder and salt. Mix together with a fork or whisk to fully incorporate.
2 Heat butter & chocolate chips. In a small saucepan over medium low heat, melt butter + chocolate chips stirring gently with a silicone spatula. As the butter starts melting, turn the heat to low and continue to stir until the chocolate is melted, then transfer to a large mixing bowl. Be sure not to let the mixture boil or burn.
3 Beat in vanilla, sugars & eggs. In the same large bowl you just added the butter and chocolate mixture, add the vanilla extract, then the monk fruit sugar and the coconut sugar, whisking to combine. Then add each egg one by one, whisking lightly between each egg then whisking one last time a bit more vigorously once all eggs have been added to fully incorporate, about 30 more seconds.
4 Mix the batter. Add flour mixture to wet ingredients, folding in gently using a silicone spatula until all dry ingredients are fully combined and no clumps or traces of flour remain. Add in the candy coated mini eggs and fold into the brownie batter. Pour batter into a pan, using a spatula to spread the batter evenly throughout. Gently press 6-10 mini creme eggs down into the batter.
5 Bake & chill. Bake the brownies for 30-35 minutes until a toothpick comes out of the center clean and there is no wobble in the batter if you jiggle the pan. Allow brownies to cool at room temperature, then chill for at least 2 hours before slicing. Chilling the brownies helps them set and the texture becomes extra fudgy.