Prep: 45 minutes | Bake: 35 mins | Yield: 25 large brownies
- 1 pound unsalted butter
- 1 lb., plus 12oz semi-sweet chocolate chips
- 6 oz. unsweetened chocolate bar
- 6 extra-large eggs
- 3 tbsp freshly brewed coffee
- 2 tablespoons pure vanilla extract
- 2 ¼ cups splenda, or sugar
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups chopped walnuts, or almonds
Preheat oven to 350º F. Butter and slightly flour a 12 x 18 x 1-inch baking sheet.
In a medium bowl, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate over simmering water. Set aside and cool slightly. In a large bowl, using spatula, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a another medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in another medium bowl with 1/3 cup of flour. Add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then move the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20, or more, large squares.