Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.

In a large bowl, whisk together the cocoa and melted butter until smooth. Stir in sugar until combined.

Stir in eggs, one at a time, mixing well after each. Stir in vanilla.

Fold in flour JUST until you no longer see flour streaks in the batter.

Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).

Spread HALF of batter in prepared pan. Cover the surface of the batter with Symphony chocolate squares evenly.

Top with remaining brownie batter, spreading carefully and evenly to edges.

Bake for 20 – 30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs but no raw batter.

Let brownies cool completely before peeling off the foil and cutting into squares.