I had a lot of ingredients leftover from making the peanut butter-chocolate brownies from Gluten-Free Girl and the Chef, so I figured I would riff (as Shauna would say) on the recipe a little. Really all I did was add in some instant espresso to the mix and leave out the peanut butter swirls. Oh yeah, I put some M&M’s on top because they had the nice fall colors at the market and I couldn’t resist. If I made it again, I’d probably substitute some semi-sweet for the unsweetened chocolate. Besides that, these were yummy and actually got better overnight and the next day. (Weird, I know.) And check out that awesome texture. No compromises here — just great baking.