6 oz dark chocolate chips
3 oz semi-sweet chocolate chips
2/3 cup butter
1 tsp instant coffee
⅓ cup boiling water
3 eggs, room temperature, beaten
1¾ cup sugar
1 cup cake flour
1-2 tbsp. cocoa powder to coat the pan
1 cup of walnut (optional)
Preheat oven to 325°F. Grease and flour 9″x 13″ baking pan with cocoa powder making sure to tap out all excess powder.
Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour coffee into melted chocolate and stir until fully combined. Cool to room temperature.
In a large bowl, beat eggs in a mixing bowl until light and frothy. Add the sugar and beat for two minutes on medium speed. Reduce speed to low and beat in room temperature chocolate-coffee mixture. Stir in flour just until combined.
Pour into prepared pan. Sprinkle the walnuts on to of batter. Bake for 40 minutes or until brownies are set.