1 pound semisweet chocolate chopped
1 cup unsalted butter cut into tablespoons
1/3 cup strong coffee
4 large eggs room temperature
1 ½ cups sugar
½ cup flour
2 cups walnuts chopped
Preheat oven to 350 degrees.
Line a 9x13 pan with 2 layers of foil, leaving “ears” on all sides.
Butter the sides and bottom of foil.
Melt chocolate over hot water in double boiler, add butter and coffee.
Stir until smooth.
In a large mixer bowl, beat eggs until foamy. Gradually add sugar and beat well.
Reduce speed to low and gradually beat in chocolate mixture until blended.
Stir in flour, and then add walnuts.
Pour into pan.
Bake 25-30 minutes. (Doesn’t have to pass the toothpick test)
Cover pan with foil.
Refrigerate at least 6 hours.
Remove top foil and run knife around edges. Invert and peel off foil.
Cut into squares with a wet knife.
Makes 60 1 inch squares.
Pairs Well With
This is denser than a brownie but not quite fudge. From the Statesman Journal Newspaper: Jeannette Shoemaker