Preparation:
Heat oven to 350 degrees. Butter and flour a 9 x 13 x 2-inch baking pan. In a glass or metal bowl, set over a pan of barely simmering water or in a double boiler, melt together the butter, 1 1/4 cups chocolate chips, and the unsweetened chocolate, stirring until smooth. In a large bowl, stir {do not beat} together the eggs, coffee mixed with water, vanilla, and sugar. Stir warm chocolate mixture into the egg mixture. Cool to room temperature. Sift together 3/4 cup flour, baking powder, and salt. Stir into chocolate mixture until just blended. In another bowl, toss the walnuts and the remaining 1 cup of chocolate chips with remaining 2 tablespoons flour. Stir into batter. Pour batter into prepared pan and spread evenly. Bake 20 minutes. Open oven door. Wearing heavy oven mitts, quickly lift the baking pan and rap it down against the oven rack. {This gives the brownies an even top, with no raised edges.} Bake 10 minutes longer, or until a toothpick inserted in the center comes out clean. DO NOT OVERBAKE! Cool brownies thoroughly in pan. Refrigerate 30 minutes; then, using a sharp knife, cut into 12 large squares or 24 smaller squares, as desired. |
