1 lb. butter
1lb. 12 oz. semisweet chocolate , chopped
6 oz. unsweetened chocolate
2 tablespoons instant espresso
2 tablespoon vanilla
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 tsp salt
3 cups walnuts, toasted and chopped
Preheat oven to 350 degrees. 12 x18x2 baking pan lined with parchment , buttered and floured with cocoa powder.
Melt the butter , 1lb chopped chocolate and unsweetened chocolate over a double boiler. Allow to cool slightly. In a large bowl stir together the eggs, espresso, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture. Toss the walnuts and remaining chopped chocolate in 1/4 cup flour and stir into batter. Pour into prepared baking sheet. Bake 20 minutes, then give the brownies a good rap on the counter to release any air and return to oven. Bake for about 15 minutes or until tooth pick inserted into the center comes out clean. Do not over bake. Allow to cool and refrigerate overnight before cutting into squares.
If you really want to guild the lily, frost the brownies with ganache.
2 cups chopped bittersweet chocolate, chopped
2 cups heavy cream
Place the chopped chocolate into a large bowl. Heat the heavy cream to just simmer and pour hot cream over the chocolate. Stir until combined well , thick and glossy.
Pour this over unsliced brownies. Place back in the refrigerate until the ganache firms up enough to cut brownies into squares.