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Chocolate Brownies

    1 pound unsalted butter
    1 pound plus 2 cups semisweet chocolate chips, divided
    6 ounces unsweetened chocolate
    6 extra-large eggs
    3 tablespoons instant coffee powder
    2 tablespoons real vanilla extract
    2 1/4 cups sugar
    1 1/4 cups flour, divided
    1 tablespoon baking powder
    1 teaspoon kosher salt
    3 cups diced walnut pieces

  Preheat oven to 350F. Grease and flour a 13 by 18 by 1 1/2-inch
 sheet pan. Melt together the butter, chocolate chips, and
 unsweetened chocolate on top of a double boiler. Cool slightly.
 Stir together the eggs, instant coffee, vanilla and sugar. Stir in
 the warm chocolate mixture and cool to room temperature.

  Stir together the flour, baking powder and salt. Add to cooled
 chocolate mixture. Toss the walnuts and chocolate chips with flour
 to coat. Then add to the chocolate batter. Pour into prepared pan.

  Bake for about 30 minutes, or until tester just comes out clean.
 Halfway through the baking, rap the pan against the oven shelf to
 allow air to escape from between the pan and the brownie dough. Do
 not overbake! Cool thoroughly, refrigerate well and cut into squares.