Ingredients
1 lb unsalted butter
1 lb semi-sweet hershey’s chocolate chips
12 MORE ounces semi-sweet hershey’s chocolate chips
6 ounces unsweetened chocolate
6 extra large eggs
3 Tablespoons instant coffee granules
2 Tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preparation
Preheat oven to 350. butter and flour a 12 x 18 x 1-inch jelly roll pan. Melt together the butter, 1 lb chocolate chips and unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a 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 temp.
In a medium bowl, sift together 1 cup flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with the 1/4 cup flour, then add them to the chocolate batter. Pour into the pan.
Bake for 20 min, then rap the sides to release air. Bake another 15 min or until a toothpick comes out clean. Do not over bake. Allow to cool, then refrigerate.
