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This is adapted from a Barefoot Contessa recipe.
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Preheat oven to 350 degrees F. Line two 9x13 pans with foil and spray with cooking spray. Set aside.
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In a double boiler over simmering water melt the butter, 1 pound of chocolate chips and the unsweetened chocolate. Once it's melted and smooth, remove it from the heat and allow to cool slightly.
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In a large bowl stir together the eggs, instant coffee, vanilla and sugar. Stir in the cooled chocolate mixture and bring to room temperature.
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Once the mixture has cooled to room temperature, add 1 cup of the flour, as well as the baking powder and salt. Mix to combine. Set aside.
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Toss the remaining 12 ounces of chocolate chips and walnuts (if using) in the remaining 1/4 cup of flour and then add it to the batter.
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Pour the batter into the baking dishes, evenly distributing it.
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Bake in the preheated oven for 20 minutes, then rap the dishes against the oven shelf to force out any extra air. Bake for another 15 minutes, or until a toothpick comes out clean. You do not want to overbake these so the toothpick may have a few crumbs.
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Allow to cool, then refrigerate. They are much easier to cut when cool.
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Recipe from Ina Garten (Barefoot Contessa).
