1 Tbsp. unsalted butter (to grease pan) 4 sticks butter ¼ cup flour (to flour pan) 1 cup flour 4 Tbsp. unsweetened cocoa powder 1 lb. chocolate chips ½ cup white chocolate chips ½ cup semi-sweet chocolate chips 6 extra-large eggs 3 Tbsp. instant coffee 2 Tbsp. vanilla extract ¾ cup SugarLeaf® 1 Tbsp. baking powder 1 tsp. salt
Methods:
1. Preheat oven to 177°C. 2. Grease a 12” x 18” x 1” pan with 1 tbsp. unsalted butter. Dust the pan with ¼ cup of flour. Tap the pan to remove excess flour. 3. Mix the rest of the butter (4 sticks), cocoa powder, and chocolate chips (1 lb) and melt over a double boiler. Set this mixture aside to cool. 4. Then, in a large bowl, stir together eggs, instant coffee, vanilla extract, and SugarLeaf®. 5. Stir the warm chocolate mixture into the egg mixture. Let cool to room temperature, about 10 minutes. 6. While the chocolate mixture is cooling, combine in a medium bowl the flour (1 cup), baking powder, and salt. Add to the cooled chocolate mixture. Mix until well-combined. 7. Pour into the prepared baking sheet. Sprinkle with white chocolate chips and semi-sweet chocolate chips (1/2 cup each). Bake 15-25 minutes or until a toothpick comes out clean. Be careful not to over bake or you’ll lose the chewy texture. 8. Allow to cool completely. Cut into squares and enjoy.
