Adapted from The Barefoot Contessa Cookbook, Ina Garten 1999
2 sticks unsalted butter
8oz (or 1 ¼ cups) plus 6oz (or 1 cup) Ghiradelli 60% Cacao chocolate chips, divided
3 ounces unsweetened chocolate (I use Baker’s Unsweetened Squares)
3 extra-large eggs
4 1/2 teaspoons instant coffee powder
1 Tablespoon real vanilla extract
1 cup + 2 Tablespoons sugar
1/2 cup + 2 Tablespoons flour, divided
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Preheat oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.
Melt together the butter, 8 oz (1 ¼ cups) chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir
together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the remaining 6 oz (1 cup) chocolate chips with 2
Tbs flour to coat. Then stir into the chocolate batter till fully incorporated. Pour into prepared pan.
Bake for 25-30 minutes, or until tester just comes out clean. Do not overbake! Cool thoroughly, refrigerate and cut into squares-the size
is up to you.