Categories: desserts

Ingredients

• 1 lb unsalted butter
• 1 lb plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules (optional)
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 350. Coat a 12 × 18 × 1-inch baking sheet with butter, then coat the butter with flour and tap out the excess flour.

2. Bring a little water to a simmer in a saucepan and find a heatproof bowl that sits on top of it without touching the simmering water. Gently melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in the bowl over simmering water.

3. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

4. In a medium bowl, combine 1 cup of flour, the baking powder, and salt. Fold the dry ingredients into the cooled chocolate mixture. In a separate medium bowl, toss 12 ounces of chocolate chips with 1/4 cup of flour, then add them to the chocolate batter. Pour into the buttered and floured baking sheet.

5. Bake the batter for 20 minutes, then lightly bang the baking sheet down against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 – 12 minutes longer, until a toothpick comes out clean. Allow to cool and cut into 20 squares.

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