Oh yes, I did go there, and they're good.
2 sticks unsalted butter
8 oz plus 6 oz semisweet chocolate chips
3 oz bittersweet chocolate chips
1 heaping Tbs instant espresso powder
1 tsp vanilla
1 heaping c sugar
1/2 c flour, plus 1/8 c for the extra chips and nuts
1.5 tsp baking powder
1/2 tsp salt
1.5 c walnuts or pecans, chopped
1. Preheat oven to 350 degrees. Line a 9x13-inch pan with aluminum foil and then butter or spray it with vegetable oil.
2. Melt the butter, 8 oz semisweet chips, and 3 oz bittersweet chips in a double boiler. Let cool a little. Stir together the eggs, instant espresso, vanilla and sugar. Stir in the chocolate mixture and cool to room temp.
3. Stir 1/2 c of flour, the baking powder, and the salt, and then add this to the chocolate mixture. In a medium bowl, mix the nuts and remaining 6 oz chocolate chips with 1/8 c flour. Then gently mix this into the brownie batter, and pour into the prepared pan.
4. Bake for about 30 min., or until a toothpick comes out clean. Do not overbake -- these will be moist brownies, and they will need to cool completely before slicing (unless you want brownie crumbles all over your floor.) Better yet is to let them chill in the fridge overnight before slicing, but that might be a bit much in terms of patience.