In top of double boiler, over hot, not simmering water, stir together butter,
chocolate and instant coffee until mixture is blended. Beat eggs with sugar and
vanilla until mixture is creamy, about 5 minutes. Beat in chocolate mixture
until blended. Stir in flour, salt and walnuts until blended. Spread in greased
9 x 13 inch baking pan and bake at 400 for 22 minutes or until a cake tester,
inserted in center comes out clean and top looks dry. Allow to cool in pan. When
cool, spread top with chocolate Buttercream, which is optional. Makes 48
2/3 cup melted semisweet chocolate chips
1/3 cup melted butter
1 t. vanilla
Stir together all ingredients until blended.
Note: Do not overbake or brownies will by dry. On the other hand, do not
underbake, or brownies will be pasty. Chocolate chips, dates, raisins or even
grated white chocolate can be added. The brownie base is truly delicious. Notice
the large amount of vanilla.
Source: Renny Darling