Preheat your oven to 350°F (175°C).
Line your 9x9 inch baking pan with parchment paper or grease it lightly.
In a large mixing bowl, combine warm water, vegetable oil, egg, and pure vanilla extract. Whisk until well blended.
Stir in the instant espresso granules into the wet mixture until fully dissolved.
Gradually add the brownie mix to the wet ingredients and mix until just combined.
Gently fold in the chopped chocolate covered espresso beans and mocha squares.
Pour the brownie batter into the prepared baking pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10-15 minutes before lifting them out and cutting into squares.
