Weekend Brownies

Makes 2 dozen large brownies

6 eggs, slightly beaten
1/4 cup brewed coffee or espresso
1 Tbs. vanilla extract
2 cups sugar
16 oz. unsalted butter, melted
20 oz. semisweet chocolate, melted
1 1/4 cups flour
3 tsp. baking powder
1 tsp. fine sea salt
12 oz. chocolate chips
2 cups chopped, toasted walnuts

Whisk together eggs, coffee, vanilla and sugar. Stir in melted butter and chocolate.

Sift together the flour, baking powder and salt, and fold it into the chocolate mixture. Fold in the chocolate chips and walnuts. Pour the batter into a 12-by-18-inch baking sheet that has been lined with parchment paper. Bake the brownies in a preheated 350-degree oven for 15 minutes. Remove from the oven and allow to cool completely before cutting into 24 pieces.
(Rebecca Ets-Hokin)