In Darryl's words "This is the best brownie I've ever tasted" So I thought I would share :-)
6 tablespoonse unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitter iwth the paddle attachment, beat the eggs, sguar, coffee, and vanilla on edium-high spped until light and fluffy, about 3 minutes. Stir in the cooled chocoalte. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35-40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temerature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
* I used a springform pan as I did not have a true tart pan and it worked fine.
* I melted the butter in the microwave and than stirred the chocolate chips until melted. I did have to throw it all in the microwave for about 15 additional seconds to get the chocolate smooth
* We are drizzling hershey's sryup on the top when we cut a slice for dessert because I ran out of chocolate chips :-) It might actually work better since we aren't eating it in one sitting; the chocolate doesn't soak into the tart.