Preheat oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil; spray lightly with cooking spray.

Combine butter and ¾ cup chocolate chips in a large microwave safe bowl. Heat on high power for 60 to 90 seconds, stirring every 10 to 15 seconds to prevent scorching. When chocolate is melted and mixture is smooth, stir in sugar and brown sugar.

Add the coffee or espresso powder and vanilla extract and stir until smooth.

Whisk in eggs until incorporated.

Sprinkle the flour over top and fold until just combined.

Stir in ½ cup chocolate chips then pour batter into prepared pan.

Bake for about 25 minutes or until brownies are mostly done.

Remove from oven and sprinkle chopped peanut butter cups and remaining ½ cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more.

Transfer pan to wire rack to cool.

Meanwhile, to prepare topping, combine 1 ½ cups chocolate chips, peanut butter, and butter in a large microwave safe bowl. Heat on high power for 1 minute, stirring every 10 to 15 seconds, until melted and smooth.

Add rice cereal and toss to coat.

Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.

Brownies will keep, refrigerated in an airtight container, for up to 1 week.