Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet
pan.
Melt together the butter, 1 pound chocolate chips, and bitter
chocolate on top of a double boiler. Cool slightly. Stir together the eggs,
instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool
to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate
mixture. Toss the walnuts and 2 cups chocolate chips with flour to coat. Then
add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through
the baking, rap the pan against the oven shelf to allow air to escape from
between the pan and the brownie dough. Do not overbake! Cool thoroughly,
refrigerate well and cut into squares.
