1/2 pound (2 sticks) unsalted butter
1/2 pound (1 1/3 cups) plus 6 ounces (1 cup) semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tbsp instant coffee powder
1 tbsp vanilla extract
1 cup + 2 tbsp granulated sugar
1/2 cup + 2 tbsp all-purpose flour, divided
4 tsp baking powder
1/2 tsp salt
1 1/2 cups diced walnut pieces (you can use any nut like almonds, pecans, hazelnuts OR you can omit the nuts from this recipe)
Preheat oven to 350 F.
Grease and flour a 9×13 baking pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler or in a in a glass dish in the microwave at 20 second intervals. Make sure to give the intervals every 20 secs stir and repeat. 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 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 it down and chop into pieces. Serve just as it is or with some vanilla or chocolate ice cream and whipped cream.