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1
Preheat the oven to 350 degrees F.
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2
Butter and flour a 12 byb18 by 1-inch baking sheet.
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3
In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water.
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4
Stir together until the butter and the chocolate melts.
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5
Remove the bowl from the pot and allow it to cool slightly.
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6
Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine.
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7
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
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8
In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt.
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9
Add to the cooled chocolate mixture and mix to fully incorporate.
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10
Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate.
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11
Pour the mixture into the baking sheet.
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12
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough.
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13
Bake for 15 more minutes.
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14
Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven.
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15
Let the brownies cool, then cut into serving pieces.
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16
Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency.
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17
Do not over whip.
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18
Serve the brownies with the whipped cream.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
