Easy as 1,2,3!
Heat oven to 325°F. Line 13"x9" baking pan with enough foil to overhang sides by 2"; coat with cooking spray. In pot, combine 11⁄ cups chocolate chips, butter and unsweetened chocolate; over low heat, cook until melted and smooth, stirring Remove from heat; let cool 5 min. In small bowl, combine 1⁄ cup flour 4 and remaining chocolate chips; reserve. Combine remaining flour with baking powder and salt; reserve. In large bowl, whisk together sugar, eggs, coffee granules and vanilla extract; stir into melted chocolate mixture until just combined. Stir in flour mixture until just blended. Stir in reserved chocolate chip mixture. Spread in pan. Bake 45–55 min. or until toothpick inserted into center comes out with moist crumbs clinging. Cool completely on rack. Using foil, lift brownies from pan. Cut into squares. If desired, serve brownies drizzled with sauce and garnished with raspberries and mint. PREP time: 20 min. TOTAL time: 2 hrs., 20 min. SERVINGS: 12