• 1 1/2 sticks unsalted butter
• 4 ounces unsweetened chocolate, broken
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 tablespoons coffee flavored liqueur
• 3 large eggs, lightly beaten
• 1 1/4 cups sugar
• 3/4 cup all-purpose flour
• 2 1/2 ounces semisweet chocolate pieces
• 1/2 cup chopped walnuts
• Confectioners sugar for dusting

1. Preheat oven to 350° F.
2. Line 9 inch baking pan with parchment paper, being sure to cover the sides of the pan, not just the bottom.
3. Melt butter and chocolate in top of a double boiler, stirring with a whisk to combine. When melted, stir in allspice and nutmeg. Let cool and stir in coffee liqueur. Do not stir in when chocolate is hot or the chocolate will clump into a paste ('seize').
4. When cool, transfer to a large bowl. Whisk in eggs and sugar. When well mixed, stir in flour. Blend well and fold in semisweet chocolate pieces and walnuts.
5. Using a rubber spatula, scrape batter into baking pan. Cook in preheated oven at 350° F for 25 - 35 minutes or until tester comes out clean.
6. Cool in pan 5 minutes on a wire rack. While still warm, sprinkle with confectioners sugar. After 5 minutes, invert pan to remove brownies, pull off parchment paper, and quickly return right side up. Slice when ready to serve.
7. Yield: 10 to 12 brownies, large enough for the most profoundly committed chocolate lover.
8. Tip: You can use an orange liqueur instead of a coffee flavored one. If so, omit the nutmeg, and increase the allspice to 1/2 teaspoon.

The combination of nutmeg and allspice enhance the chocolate flavor, making a rich brownie. Orange liqueur could also be substituted, if so omit the nutmeg and increase the allspice to 1/2 tsp.