14 tablespoons unsalted butter
2 cups coarsely chopped dark chocolate
2 teaspoons instant espresso powder
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 cup coarsely chopped walnuts, toasted
1/2 cup semi-sweet chocolate chips
Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.
Melt butter in a large saucepan over medium heat. Remove pan from heat and whisk in chocolate and espresso powder until melted and smooth.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together melted butter-chocolate mixture, sugar, and eggs for 2 minutes on high speed. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in walnuts and half of chocolate chips until just combined.
Spread batter evenly into pan; sprinkle with remaining chocolate chips. Bake 30-35 minutes or until well risen, crisp, and batter pulls away from the edges. Cool completely on a wire rack before lifting foil out of dish and slicing into bars.
Makes 20 brownies