1 lb. unsalted butter
1 lb. 12 oz. semi-sweet chocolate, divided
6 oz. dark chocolate
1 tablespoon instant coffee
2 tablespoon vanilla extract
2 1/4 cup granulated sugar
1 1/4 cup all-purpose flour, divided
1 tablespoon baking powder
1 cup mini pretzels
1 cup Reese’s pieces
DirectionsPreheat oven to 350˚F.
Melt together the butter, 1 pound of chocolate chips, and the dark chocolate in a medium bowl over simmering water (double boiler). 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. Mix into the cooled chocolate mixture.
Toss the pretzels, Reese’s pieces and remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour. Add them to the chocolate batter and pour into a pre-buttered and floured 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 an additional 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly and serve.
Serves 6 to 8.