- 20
- 30 mins
- 65 mins
Ingredients
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Preparation
Step 1
Preheat the oven to 350 degrees.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir in the warm chocolate mixture and allow the entire mixture to cool to room temperature.
In a medium bowl, sift together 1 cup of the flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounce of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, the rap the baking sheet against the the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 more minutes, until a toothpick comes out clean. Do not overbake. Allow to cool thoroughly, refrigerate and cut into 20 large squares.