Ingredients:
• 1 lb semisweet chocolate chips
• 4 oz unsweetened chocolate
• 8 oz of unsalted butter
• 6 large eggs
• 2 Tbsp pure vanilla extract
• 3 Tbsp instant coffee
• 2 1/4 cup sugar
• 1 1/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 sea salt (course, not thin)
• 2 cups of semisweet chocolate chips
• 2 cups of white chocolate chips
Preparation
1. Preheat the oven to 350 degrees F.
2. Butter and flour two 9-in.x 13-in. (2-in. deep) sheet pans.
3. In a double boiler, combine the butter, semisweet and unsweetened chocolate until smooth and silky; allow mixture to cool.
4. In a large bowl, combine eggs, vanilla, coffee and sugar, using a wooden spoon. Make sure to not beat, but rather fold in. Once the chocolate mixture has cooled, fold it into the egg mixture until fully combined.
5. Sift the dry ingredients (flour and baking powder). Do not sift the kosher or sea salt because it will not sift. Instead, just incorporate it after the flour and baking powder have been sifted.
6. Fold into the chocolate mixture until fully incorporated.
7. Put the white and semisweet chocolate chips in a small bowl, and add a bit of flour (so they don’t sink to the bottom of the mixture).
8. Fold the chocolate chips into the chocolate mixture.
9. Divide the mixture in half, and place one half in each pan.
10. Bake for 15 minutes, then rap each pan on the oven shelf. This allows any air bubbles to escape. Bake for another 15 minutes. With a toothpick, check the center of each tray; it should come out semi-clean.
11. Take the brownies out, and allow them to cool. Once fully cooled, cut them, and serve them.
