- 2 pounds milk chocolate chips
- 1/4 cup instant coffee granules
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 8 eggs
- 3 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups all-purpose flour
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8×8-inch baking pans.
- Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
- Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.