1 lb. (4 sticks) unsalted butter
2C semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 T dark coffee cooled
7 large eggs
2 T pure vanilla extract
2¼ cups granulated sugar
1¼ cups cake flour, divided
1 Tbaking powder
4 cups broken Oreos about 40 cookies
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.
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