Ingredients:
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 12 × 18 × 1-inch sheet pan.
In a large saucepan over low heat, melt the (538 g) unsalted butter and (454 g) semi-sweet chocolate chips, stirring until completely smooth. Remove from the heat and whisk in the (90 g) unsweetened cocoa powder until no lumps remain. Set aside to cool for 5–10 minutes.
In a large mixing bowl, whisk together the 7 large eggs (350 g), (450 g) granulated sugar, and (15 g) vanilla extract until well combined.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking continuously until smooth.
In a separate bowl, combine the 1 cup (125 g) all-purpose flour, (12 g) baking powder, (15 g) instant coffee granules, and (3 g) table salt.
Add the dry ingredients to the chocolate mixture and stir just until combined. Do not overmix.
Toss 2 cups (340 g) chocolate chips with the ¼ cup (31 g) flour.Fold the floured chocolate chips into the batter.
Pour the batter into the pan.
Sprinkle 1½ cups (170 g) walnuts over one half of the batter and gently press them in.
Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Avoid overbaking for the fudgiest texture.
Allow the brownies to cool completely in the pan before cutting into 36 squares.
Notes:
- The instant coffee enhances the chocolate flavor and does not make the brownies taste like coffee.
- For cleaner cuts, chill the brownies for 30–60 minutes before slicing.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- These brownies are often even better the next day after the flavors have had time to develop.
Nutrition (Approximate):
Per brownie (36 pieces average):
- Calories: ~390
- Protein: ~5 g
- Carbohydrates: ~42 g
- Fat: ~24 g
- Fiber: ~2 g