Espresso Brownies

Ingredients

9 ounces unsweetened chocolate, chopped
1 1/4 cups unsalted butter, cut into tablespoons
3/4 cup roasted espresso beans, finely ground
3 1/4 cups granulated sugar
1 3/4 cup coarsely chopped walnuts
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
6 large eggs
1 3/4 cups all-purpose flour

Directions

Line bottom of a 9×13 baking pan with parchment paper; butter generously. Preheat oven to 300 degrees F. In a stainless steel bowl over boiling water or double boiler, melt chocolate and butter together until smooth. In a large bowl with an electric mixer set on low, thoroughly mix together ground coffee and sugar. Increase speed to medium and gradually add chocolate mixture, walnuts, salt, and vanilla. Beat until thoroughly combined. Add eggs one at a time, mixing well after each addition. Reduce speed to low and gradually add flour until just incorporated. Spread batter evenly into pan. Bake 55 to 60 minutes until just barely done; toothpick test indicates doneness (but should not be completely clean). Do not overcook!