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Preheat oven to 325°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at all sides.
Melt butter gently over the stove in a saucepan over low heat or in the microwave and add it to a large bowl with brown sugar, vanilla, condensed milk, egg, egg yolk, espresso powder and salt. Whisk vigorously to blend well until the mixture is smooth and glossy.
Combine flour and baking powder in a medium bowl and whisk to blend well. Sprinkle the flour mixture over the batter and fold it in gently. Add white chocolate chunks and fold them in.
Spread the thick batter evenly into your prepared pan using a small offset spatula. Scatter extra white chocolate chunks on top. Bake for 20-25 minutes until the top is evenly golden brown and the edges are deeply browned. It should puff up in the center and then fall slightly, and it will still feel slightly soft in the middle. Transfer pan to a wire rack and let cool completely before cutting into squares. These are best served the same day.