Jumbo Brownies

• 1 pound unsalted butter
• 1 1/2 pounds semisweet chocolate, chopped
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 large eggs
• 2 1/2 cups sugar
• 2 tablespoons pure vanilla extract
• 2 tablespoons strong-brewed espresso
• 6 ounces semisweet chocolate chips (1 cup)
• 1 cup walnut halves, lightly toasted and coarsely chopped (optional)

1. Preheat the oven to 350.
2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
3. In a double boiler, melt the butter with the chopped chocolate over low heat.
4. In a small bowl, whisk the flour with the baking powder and salt.
5. In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes.
6. Beat in the vanilla and espresso.
7. Add the flour mixture and beat until just incorporated.
8. Beat in the melted chocolate at medium speed.
9. Using a spoon, stir in the chocolate chips and walnuts.
10. Scrape the batter into the prepared baking dish.
11. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly.
12. Transfer the dish to a rack and let cool completely.
13. Cut the brownie into 12 large rectangles and serve.

butter, semisweet chocolate, flour, baking powder, salt, eggs, sugar, vanilla, espresso, chocolate chips, walnut halves

Taken from www.foodandwine.com/recipes/jumbo-brownies (may not work)