Leigh’s Book Group Brownies

Rich, chewy and decadent. Leigh says, “Makes a lot!  Freezes beautifully.  Pop out of freezer in morning, ready by evening”. – Terry

Ingredients

• 1 pound butter
• 2½ cups of chocolate chips + 1 cup chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra large eggs
• 2 Tablespoons instant coffee powder
• 2 Tablespoons vanilla extract
• 2¼ cup sugar
• 1 cup flour + ¼ cup flour
• 1 Tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups chopped nuts

Instructions

Preheat oven 350°F.  Parchment or foil in bottom of 9” x 13” pan (or use nonstick). (Terry’s Note: brownies in a 9×13″ pan take a lot longer than 35 minutes to bake – more like 50-60 minutes. I use a 12x18x1″ baking sheet instead and bake them 35 minutes.)

Melt together: butter, 2½ cups of chocolate chips and unsweetened chocolate. Cool.

In large bowl, whisk together eggs, coffee granules, vanilla and sugar (don’t beat).

Stir together warm chocolate mixture and egg mixture and cool to room temperature.

Sift together: 1 cup flour, baking powder and salt. Add to cooled chocolate mixture.

Combine nuts (if using) and additional 1 cup of chocolate chips with ¼ cup of flour and pour into chocolate batter.

Bake for about 35 minutes until toothpick comes out clean.  Very important to not overbake.

Cool in refrigerator then cut.