1 cup dark or semi-sweet chocolate chips + 1 cup more chocolate chips, divided
Preheat oven to 350 degrees fahrenheit.
Grease a metal 9X13 pan and set aside.
Combine flour, cocoa powder, baking powder, salt, and coffee granules. Whisk together until combined well. Set aside.
In a large mixing bowl, combine melted butter and sugar and whisk together until sugar is completely mixed into the butter. Stir in vanilla. Whisk in eggs.
Slowly stir in dry ingredients with a spatula, just until combined. Fold in 1 cup of chocolate chips.Pour batter into greased pan and bake uncovered for 25 minutes, or until brownies are slightly underbaked but mostly firm.** Remove pan from oven, scatter remaining chocolate chips evenly over the top of the brownies. Place back in oven for 30 seconds, until the chocolate starts to melt.
Remove from oven. Using a spatula or a butter knife, spread chocolate into an even coat. Let cool completely, allowing the chocolate to firm up before cutting into squares.
Store in airtight container.
*I use alcohol free vanilla extract. **If the edges start to look dry, cover with aluminum foil. The top of the brownie will start to resemble an unfrosted cake when slightly underbaked.