Outrageously Good Espresso Brownies

I badgered a co-worker for this recipe, and she finally gave it to me! It was worth it.

• Ready In: 55 mins
• Yields: 20 brownies

Ingredients

• 1  lb unsalted butter
• 1  lb  semi-sweet chocolate chips
• 3  cups  semi-sweet chocolate chips
• 6  ounces  unsweetened chocolate
• 6  large eggs
• 2  tablespoons  powdered instant espresso
• 1 1⁄2 teaspoons  powdered instant espresso
• 2  tablespoons vanilla extract
• 2 1⁄4 cups sugar
• 1  cup flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 3  cups  chopped pecans or 3  cups walnuts

Directions

1. Preheat oven to 350.
2. Grease and flour a 12 x 18 jelly roll pan. Set aside.
3. Over low heat in a medium sized pot or on the top of a double boiler, melt together the butter, pound of chocolate chips and unsweetened chocolate until smooth.
4. Cool to room temperature.
5. Combine, but do not whisk, the eggs, powdered expresso, vanilla and sugar.
6. Stir in the cooled chocolate mixture.
7. Set aside.
8. Sift together the flour, baking powder and salt.
9. Mix into the batter.
10. Fold in the remaining chocolate chips and nuts.
11. Pour into greased pan.
12. Bake for 30 minutes or until toothpick comes out clean. Do not overbake.
13. Cool thoroughly and cut into squares.