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Chocoholic Brownies

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DIRECTIONS:

4 oz. unsweetened chocolate, chopped

2 oz. bittersweet chocolate chips

1 pound plus 2 cups semi sweet chocolate chips

1 pound unsalted butter

7 eggs

1 tablespoon instant coffee granules

2 tablespoon vanilla paste

2 ¼ cup sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 ¼ cups all purpose flour, divided

3 cups pecans or walnuts

INGREDIENTS:

Preheat oven to 350 degrees. Line a 13 x 18 by 1.5 inch sheet pan with parchment paper. Spray with non stick spray well.

In a medium sized saucepan on low heat, melt unsweetened, bittersweet, and 1 pound of semi sweet chocolate chips with butter. Once it is melted remove from heat and allow to cool slightly.

In a small bowl combine the 2 cups of chocolate chips and flour. Set aside.

In a medium sized bowl combine the 1 cup of flour and the baking powder.

In a large bowl mix together the eggs, sugar, coffee granules, salt and vanilla paste. Slowly add a small amount of chocolate mixture to the eggs. Once combined, add the remaining chocolate and stir well. Add flour and only mix incorporated. Do not over mix. Add in chocolate chips and flour. Stir once again only to combine. Add nuts. Once mixed pour into greased pan. Tap tray on counter to remove air bubbles. Bake in oven for 30 minutes. Cool completely. Chill overnight. To cut, remove parchment sling and cut into squares.

See more recipes on Caryn Ross' website

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