Directions
1Preheat oven to 350 degrees.
2Butter and flour a 12X18X1 inch baking sheet.
3Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
4In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
5Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
6In a medium bowl, sift together one cup of the flour, the baking powder and salt.
7Add to the cooled chocolate mixture.
8Toss the walnuts and mini chocolate chips with 1/4 cup of the flour, then add them to the chocolate batter.
9Pour into baking sheet.
10Bake 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.
11Bake for about 15 minutes more, until a toothpick comes out clean. Do not overbake!
12Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
They are VERY rich so I prefer cutting them into small, one-inch squares.
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