Seriously, these are outrageous. They reminded our quality control taste tester, Zack, of a candy bar.

Ingredients

• 1 lb unsalted butter
• 1 lb plus 12 oz semisweet chocolate chips
• 6 oz unsweetened chocolate
• 6 extra-large eggs
• 3 Tbs instant coffee granules
• 2 Tbs pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tsp salt
• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees.

1. Butter and flour a 12 x 18 x 1 inch baking sheet.
2. Melt butter, 1 lb of chocolate chips and unsweetened chocolate in a medium bowl over simmering water. (Or you can place chocolate and butter in a microwave safe bowl and microwave for 2 to 4 minutes, stirring frequently.) Allow to cool slightly.
3. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
4. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
5. In a medium bowl, sift 1 cup flour, baking powder, and salt.
6. Add flour to chocolate mixture.
7. Toss walnuts and 12 ounces of chocolate chips with 1/4 cup of flour.
8. Add nuts and chocolate chips to chocolate batter.
9. Pour into baking sheet.
10. Bake for 20 minutes. Then rap the baking sheet against the oven shelf to force the air to escape from between the pan and brownie dough.
11. Bake for about 15 minutes, until a toothpick comes out clean. DO NOT OVERBAKE!
12. Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

These are SO rich…I usually make a 1/2 batch and cut the squares much smaller. A little goes a long way!

Recipe from The Barefoot Contessa Cookbook