Submitted by: Bren from Idaho Falls, ID
Yield: 40 Brownies
Preheat oven to 350◦ F. Butter and flour a 13x18x1½” sheet pan.
Melt together the butter, semisweet chocolate, and unsweetened chocolate on top of a double boiler. Cool slightly. In separate bowl mix together the eggs, instant espresso powder, vanilla and sugar. Mix in the warm chocolate mixture and cool to room temperature.
Sift together 1 cup flour, baking powder, salt and cayenne pepper. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with the ¼-cup flour to coat, and then stir into the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate and cut into squares.
Wrap tightly, and these brownies will freeze well for a delicious make-ahead dessert.