|Unsalted butter||1 Cup (16 tbs) (2 Sticks)|
|Bittersweet chocolate||8 Ounce (8 Squares)|
|Unsweetened chocolate||3 Ounce (3 Squares)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Instant espresso powder||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Chopped walnuts/Pecans||1 Cup (16 tbs)|
|Semi-sweet chocolate morsels||6 Ounce (1 Cup)|
Preheat the oven to 350°F.
In a heavy saucepan over low heat, melt the butter and chocolates, stirring constantly, until smooth.
Remove from the heat and let cool 10 minutes.
In a large bowl, beat together the eggs, sugar, espresso powder, and vanilla with an electric mixer on medium speed until blended.
Add the chocolate mixture and blend well.
In a small bowl, combine flour, baking powder, and salt.
Stir the flour mixture into the wet ingredients until well combined.
Stir in the nuts and chocolate morsels.
Pour the mixture into a greased 13 x 9 x 2-inch baking dish.
Bake until the top appears dry, about 25 to 30 minutes (do not overbake).
Cool completely before cutting into squares.