Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound (16 ounces) chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. 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 ounces 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 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
You can substitute 3/4 cup of peanut butter instead of the nuts. Pour the batter into the pan and then spread & swirl the peanut butter into the mixture. All other directions remain the same.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 426 (68%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 119.2mg||37 %|
|Sodium 203.8mg||7 %|
|Potassium 352mg||9 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 47.5g|
|Protein 10.4g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 631
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