OUTRAGEOUS Brownies

Its funny how at one point I was SO excited about starting this blog. But some where along the way I lost track of everything, became busy, got a job, yeah, yeah, yeah, excuses excuses. If I would take 15 minutes out of my day and STOP playing www.pogo.com and write out my newest recipe I would keep up just fine with it.
I won't PROMISE to keep up and do a better job because I may lag again. :)
For now, lets get to these brownies.

I really am not a fan of chocolate. I KNOW, I am an oddity. A woman who does not like chocolate, but its true. I did try these brownies when they came out of the oven and again after they were cooled and they were not bad. They are VERY chocolaty, very rich. So for the chocoholics out there these brownies ARE FOR YOU!

Unfortunately, I did not think to photograph these brownies before I cut them up and put them in containers. Just picture a LARGE sheet pan of brownies. You will get a lot of them.

1 pound unsalted butter
1 pound plus 12 ounces semi-sweet chocolate chips
6 ounces unsweetened chocolate
6 extra large eggs
3 Tbsp instant coffee cranules
2 Tbsp pure vanilla extract
2 1/4  cups sugar
1 1/4 cups all purpose flour, devided
1 Tbsp baking powder
1tsp salt
3 cups chopped walnuts

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Butter and flour a 12 x 18 x 1 inch baking sheet.
3. Melt together the butter, 1 pound of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
4. 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.
5. In a medium bowl, sift together 1 cup flour, the baking powder and salt. Add to the cooled chocolate mixture. 
6. 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. 
7. Pour into the prepared baking sheet.
8. 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 minutes more. Until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into squares.

Flouring the chips and walnuts keeps them from sinking to the bottom. Its very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance. If you wrap the brownies in plastic and refrigerate they will keep.