From Around The Family Table

1 pound unsalted butter
1 pound plus 12 ounces semi-sweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs, at room temperature
3 tbsp. instant coffee granules
2 tbsp. pure vanilla extract
21/4 cups sugar
11/4 cups all purpose flour
1 tbsp. baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat the oven to 350°F.
Butter and flour a 12x18x1" baking sheet
Melt together the butter, 1 pound of chocolate chips and the bitter chocolate in a medium bowl over simmering water.
Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar.
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of the chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean.
Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Source: Ina Garten