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1
Preheat oven to 350u00b0.
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2
Butter and flour a 12x18x1-inch baking sheet.
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3
Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water.
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4
Allow to cool slightly.
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5
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
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6
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
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7
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
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8
Add to the cooled chocolate mixture.
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9
Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter.
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10
Pour into the baking sheet.
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11
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
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12
Bake for about 15 minutes, until a toothpick comes out clean.
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13
Do not over bake!
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14
Allow to cool thoroughly, refrigerate, and cut into squares.
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15
Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
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16
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
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17
This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.
