MAKES: 20-30 brownies

• 1 pound unsalted butter, room temperature
• 1 pound plus 12 ounces semisweet chocolate, roughly chopped*
• 6 ounces unsweetened chocolate, roughly chopped*
• 6 large eggs
• 3 tablespoons instant coffee or espresso powder
• 2 tablespoons pure vanilla extract
• 2¼ cups granulated sugar
• 1¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts (optional – I didn’t add these)

*A note about the chocolate: I have made these with all kinds of chocolate. If you want to use all dark, or all semisweet, or all milk, or a combination of whatever you have on hand, I promise that these will still turn out amazing.

Instructions

1. Preheat your oven to 350 degrees F. Generously butter a cookie sheet (a 12x18x1-inch pan) and set aside.
2. Place the butter, 1 pound of semisweet chocolate, and 6 ounces of unsweetened chocolate in a medium sized pot, and melt them together slowly over low heat, stirring often so that you don’t burn the chocolate. If the pot gets too hot, remove it from the heat for a bit, stir, and return to the heat. Once melted, allow it to cool slightly. In a large bowl, stir (don’t beat!) together the eggs, instant coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture with a wooden spoon and allow to cool to room temperature.
3. In a medium bowl, combine 1 cup of flour, baking powder, and salt. Add it into the cooled chocolate mixture. Toss the walnuts (if using) and 12 ounces of semisweet chocolate in a medium bowl with ¼ cup of flour, then add them to the chocolate batter (these helps keep them from clumping together). Pour the batter into the generously buttered baking sheet.
4. 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 brownies (don’t forget to do this!). Bake for another 15-20 minutes, until a toothpick comes out clean. Do not overbake – the beauty of these is that they are thick and chewy, but they’re made in a sort of shallow pan, so they won’t be as hard to bake through as some other brownie recipes. Personally, I never bake these for more than 40 minutes total, but I know my oven well.
5. Allow the brownies to cool thoroughly (you can refrigerate them to speed up the process), then cut them into large squares. Ina recommends cutting them into 20 brownies, but if you’re bringing these to a party or something, you can probably cut them into 30-35 still-pretty-big brownies

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