1 lb unsalted butter, but into pieces

1 lb (16 oz) plus 12 oz semisweet chocolate chips, 

        divided

6 oz unsweetened chocolate, coarsely chopped

6 extra large eggs

3 Tbsp instant coffee powder

2 Tbsp real vanilla extract

2 1/4 cups granulated sugar

1/4 cup Lake County Zinfandel wine

1 1/4 cups all-purpose flour, divided

1 Tbsp baking powder

1 tsp kosher salt

3 cups Lake County walnuts, chopped

raspberry preserves

 

Preheat oven to 350 degrees F. Grease and flour a 13"x18"x1 1/2" sheet pan lined with parchment.

 

Melt together butter, 1 lb (16 oz) chocolate chips, and unsweetened chocolate in a glass dish in the microwave. Microwave in increments of two minutes at 50% power stirring between each until the chocolate and butter has just melted. In a separate bowl, stir together eggs, instant coffee, vanilla, sugar, and Zinfandel. Gradually stir in the warm chocolate mixture and cool to room temperature.

 

Stir together 1 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture. In a separate bowl, toss together walnuts, 12 oz chocolate chips, and 1/4 cup flour to coat. Add to the chocolate batter. Pour into prepared pan.

 

Bake about 30 minutes, or until tester comes out clean. Halfway through the baking, tap the pan against the oven shelf to allow any air to escape. Do not over-bake. Cool, refrigerate, and cut into squares. Great topped with raspberry preserves. For easiest cutting, once cooked, slip pan into the freezer for 30 minutes and then use a sharp knife or pastry blade dipped in warm water.  Makes 40 brownies.