1 16 oz. bag of dark chocolate chips
1 12 oz bag of semi sweet chocolate chips
6 oz. unsweetened chocolate
6 extra large eggs
3 tablespoons brewed coffee
(suggested coffee to use is Box Office Blend)
2 tablespoons vanilla extract
2 ¼ cups sugar
1 1/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chopped chocolate covered espresso beans
Directions
Preheat the oven to 350 degrees.
Butter and flour 12 x 18 baking sheet that has a 1 inch high
side.
Melt butter with the dark chocolate chips and unsweetened
chocolate in a double boiler. Once
melted allow the mixture to cool for about 5 minutes. In a large bowl stir together the eggs and
cooled coffee, vanilla and sugar. Stir
in warm chocolate mixture and allow to cool to room temperature.
Sift all the dry ingredients together and the add to the
cooled chocolate mixture in batches.
Fold in the chopped chocolate covered espresso beans and pour into the
baking sheet. Bake for approximately 35
minutes or until a toothpick comes out clean.
Allow the brownies to cool completely.
For easier cutting you can refrigerate the whole pan for approximately
an hour. This pan should make 20 large
squares. Then the question becomes to
frost or not to frost! Personally… no
frosting but if you do decide to frost as an added touch of “pretty” top each
brownie with a whole chocolate covered espresso bean.
