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1 pound unsalted butter (I used margarine)
Preheat the oven to 350°F.
Butter and flour a 12"x18"x1" baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water (obviously outdated, I used the microwave). Allow to cool slightly.
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.
In a medium bowl sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 oz. of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.
Pour into the baking sheet. 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.
Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Poster's Notes:
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
1 pound plus 12 oz. semisweet chocolate chips
6 oz. bitter chocolate
6 extra large eggs
3 tbsp. instant coffee granules
2 tbsp. pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
1. As I said, you can have a pareve version by switching into margarine.
2. Flouring the chips and walnuts is very important, as it prevents their sinking to the bottom of the brownie.
3. It is very important to cool the dough before adding the chips, or they will melt.
4. This can be done 1 week in advance and refrigerated wrapped in plastic.