Caffe Museo Killer Chocolate Bars Recipe

• 2 1/2 lb semisweet chocolate
• 1/2 lb bittersweet chocolate
• 1/2 c. butter - (1 stick)
• 8 x Large eggs
• 3 c. sugar
• 1 Tbsp. vanilla extract
• 1 1/2 Tbsp. brewed espresso or possibly strong coffee
• 1 1/2 c. flour
• 1 tsp baking pwdr

1. Cut 1 lb.
2. of semisweet chocolate into 1/2-inch chunks, set aside.
3. Heat 1 1/2 pounds semisweet chocolate and all of bittersweet chocolate with butter in double boiler set over, but not touching, simmering water, about 8 min.
4. Use rubber spatula to stir and blend, scraping down sides.
5. In large mixing bowl, whip Large eggs with sugar.
6. Add in vanilla and espresso.
7. Add in chocolate mix to egg mix and blend well.
8. Sift together flour and baking pwdr.
9. Add in 1/3 chocolate mix to dry ingredients and combine well.
10. Fold in rest of chocolate mix, then mix in chocolate chunks.
11. Line bottom and sides of 13- by 9-inch baking dish with plastic wrap and pour batter into pan to shape, smoothing top.
12. Rap pan on counter to distribute batter proportionately and remove air pockets.
13. Chill 24 hrs.
14. Cut into 3- by 1/2-inch bars.
15. Transfer pcs to baking sheet lined with parchment, spacing 1 inch apart.
16. Bake at 350 degrees, in batches, till bars resemble brownies and look moist, 15 to 20 min.
17. Bars should still be moist when removed from oven.
18. Don't overbake.
19. This recipe yields about 60 bars.

semisweet chocolate, bittersweet chocolate, butter, eggs, sugar, vanilla, espresso, flour, baking pwdr

Taken from cookeatshare.com/recipes/caffe-museo-killer-chocolate-bars-97232 (may not work)