Directions

• Preheat oven to 325°F. Coat the bottom and sides of an 8x8x2-inch** or a 9x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper, letting the paper overhang on the sides.

  Make brownies according to package directions and then stir instant coffee into batter. Scrape batter into prepared pan. Bake for 15 minutes. Remove the brownies from the oven and carefully drizzle partially-baked batter with Sunday Night Chocolate Premium Dessert Sauce. Return the pan to the oven and bake for 17 to 19 minutes more. The sauce will be boiling on top (covered in bubbles) and will look wet. Transfer to a cooling rack; cool in pan. Cut into small, bite-sized, 1-inch squares. Place brownies in small paper cups for easy serving. Sprinkle with crushed peppermint candies, if using. Store in a covered container for up to 3 days at room temperature or wrap tightly and transfer to a freezer container and freeze for up to 1 month.