*These brownies can be made with or without the glaze and feathered decoration. (p) ** PREPARATION: 45 minutes plus baking and cooling times (p)***About 3 cups of chips

1	cup	Unsalted butter -- diced small
1	cup	Dark brown sugar -- packed
2/3	cup	Sugar
18	ounces	Semisweet chocolate chips***
2	ounces	Unsweetened chocolate -- Coarsely chopped
5	Large	eggs -- room temperature
1	tablespoon	Vanilla extract
1 1/2	cups	Flour
2	teaspoons	Instant espresso powder
1/4	teaspoon	Salt
1	cup	Walnut halves

• Position a rack in the center of the oven and preheat to 350 degrees. Line a 13-by-9-inch pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Butter the bottom and sides of the foil-lined pan.
• In a medium saucepan, combine the butter and sugars. Cook over medium heat, stirring constantly with a wooden spoon until the butter is melted and the mixture is very hot.
• Place the chocolate chips and unsweetened chocolate in a food processor fitted with the metal chopping blade. Process the chocolates for 15 to 20 seconds, or until finely chopped. With the motor running, pour the hot butter mixture through the feed tube and process for 15 to 20 seconds, or until the chocolate is completely melted, scraping down the workbowl as necessary.
• Add the eggs and vanilla and process for 10 to 15 seconds, or until combined.
• Add the flour, espresso powder and salt and process for 5 to 7 seconds, just until combined, scraping down the workbowl as necessary.
• Add the walnut halves and pulse about 10 times to incorporate them into the mixture and to chop them slightly.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake the brownies for 25 to 30 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake the brownies.
• Serving Size: 15