1 lb. unsalted butter (yes, that is four full sticks)
24 ounces milk chocolate chips (you could use semisweet too but we had milk available)
12 ounces (11.5 in the bag is fine of semisweet chocolate chunks or chips)
3 T. instant coffee (we used sanka)
2 T. vanilla extract
7 large eggs
2 1/4 cups white sugar
1 1/4 cups all-purpose flour
1 T. baking powder
1 t. kosher salt
Preheat oven to 350.
We sprayed down a 12 x 18 x 1 inch baking sheet with a Pam type product instead of greasing with butter which you can do too.
Melt together the butter and 24 ounces of chocolate chips. We used a medium sauce pan on low heat. Allow to cool slightly after melted. In a large bowl stir together the eggs, coffee, vanilla and sugar. Use a wooden spoon. Then stir in the warm chocolate mixture into the egg mixture and let it cool to room temperature.
In a medium bowl take 1 cup flour, baking powder and salt and whisk so it blends together. Add this to the cooled chocolate mixture. In a small bowl mix together 1/4 cup flour and the 12 ounces of chocolate bits or chips left. If you put this into the chocolate mixture before it cools the chips will melt which isn’t the end of the world but if it is cool the chips will remain chunky in the brownies.
Pour into the baking sheet until it is about 1/2 to 2/3 full. Em poured it almost to the top and when the brownies baked they over flowed a bit in the oven. Not a big deal but an FYI.
Bake for 20 minutes and then sort of rap the baking sheet against the shelf to allow air to escape. We didn’t really rap it good because the brownies were so over the top but it didn’t seem to matter. Then let bake another 15 minutes or until a toothpick comes out clean.
Let cool before cutting. These are so rich that we highly recommend cutting them into small brownies. Although it just gives you the rationalization for eating more.