1 c. unsalted butter
½ pound plus 6 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 extra-large eggs
2 tablespoons instant coffee powder
1 tablespoons real vanilla extract
1 1/4 cups sugar
½ c. plus 2 TBS. flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1/2 TBS. baking powder
1/2 tsp. salt
1 ½ c. diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 9X13 pan.
Melt together the butter, 1/2 pound chocolate chips, and unsweetened 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 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 6 ounces of chocolate chips with 2 TBS. 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 over-bake! Cool thoroughly, refrigerate well and cut into squares.