posted by Mimi Hiller 11-20-98 7:46 PM
1 pound (4 sticks) unsalted butter
1 pound plus 3 cups semisweet chocolate chips
6 ounces unsweetened chocolate
6 large eggs
2 tablespoons plus 1 1/2 teaspoons powdered instant espresso
2 1/4 cups sugar
1 cup sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnut pieces (optional)
Preheat the oven to 350 degrees. Grease and flour a 12 x 18 inch jelly-roll pan. Set aside.
Melt together the butter, pound of chocolate chips, and unsweetened chocolate until smooth in the top of a double boiler. Cool to room temperature.
Combine, but do not whisk, the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture.
Sift together the flour, baking powder, and salt. Mix into the batter. Finally, fold in the remaining chocolate chips and the walnuts. Pour into the greased pan.
Bake about 30-33 minutes, or until a tester just comes out clean. Do not overbake. Cool thoroughly and cut into squares.
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