Ingredients:
\n1 Tbsp. unsalted butter (to grease pan)\n4 sticks butter\n¼ cup flour (to flour pan)\n1 cup flour\n4 Tbsp. unsweetened cocoa powder\n1 lb. chocolate chips\n½ cup white chocolate chips\n½ cup semi-sweet chocolate chips\n6 extra-large eggs\n3 Tbsp. instant coffee\n2 Tbsp. vanilla extract\n¾ cup
SugarLeaf®\n1 Tbsp. baking powder\n1 tsp. salt\n
Methods:
\n1. Preheat oven to 177°C.\n2. 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.\n3. 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.\n4. Then, in a large bowl, stir together eggs, instant coffee, vanilla extract, and
SugarLeaf®.\n5. Stir the warm chocolate mixture into the egg mixture. Let cool to room temperature, about 10 minutes.\n6. 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.\n7. 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.\n8. Allow to cool completely. Cut into squares and enjoy.\n
Recipe and photo courtesy of SweetLeaf.
