Allyson's Kitchen - Outrageous Brownies

1 lb. Unsalted Butter
1 lb. Unsweetened Scharffenberger Baking Chocolate, chopped into small chunks
½ lb. Bittersweet Scharffenberger Chocolate, chopped into small chunks
7 Large Eggs
1 Tbs. Instant Espresso Powder
2 Tbs. Vanilla Extract or Vanilla Paste
2 Cups Sugar
1½ Cups All-purpose Flour
1 Tbs. Baking Powder
1 tsp. Kosher Salt
3 Cups Chopped Walnuts (optional)

METHOD:
Preheat oven to 350°.

Cover half sheet pan completely with foil. Butter and flour foil lined pan.

In top of double boiler, melt 1 lb. of Unsweetened Chocolate and butter. Cool slightly. In large bowl, stir (do not beat) together the eggs, espresso powder, vanilla and sugar. Stir the warm (but not hot!) chocolate mixture into the egg mixture. Let cool to room temperature.

In medium bowl, sift together one cup of the flour with the baking powder and salt. Add to the cooled chocolate mixture. In separate bowl, toss the walnuts and the _ lb. chopped Bittersweet Chocolate with the remaining _ cup of flour. Add walnuts and flour to the chocolate mixture. Pour into baking sheet, smooth top with offset spatula or knife.

Bake in middle rack for 25 minutes. Turn pan bake for 20 to 30 minutes more, or until surface of brownies begins to crack and the edges pull away from the sides of the pan. Cool thoroughly and cut into large squares. Dust with powder sugar if desired

Note: To cut recipe in half use a 9” x 13” pan, bake for the same amount of time.

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