8 oz Unsweetened Chocolate
2    Sticks Unsalted Butter
2 c  Walnuts, Be Generous
5 lg Eggs
2 ts Pure Vanilla Extract
1/2 ts Almond Extract
1/4 ts Salt
1 tb Plus 1 Teaspoon Powdered
-Instant
Expresso
3 3/4 c  Sugar
1 2/3 c  Unbleached Flour; sifted

Adjust an oven rack one-third up from the bottom and preheat oven to 425
degrees. Line a 9x11x2-inch pan with foil. Brush well with melted butter.
Melt the chocolate and butter in the top of a large double boiler over hot
water on moderate heat or in a small, heavy saucepan on low heat, stirring
occasionally. When combined, remove from heat and set aside. Break the
walnuts into pieces if necessary, trying to keep them fairly large. In the
large bowl of an electric mixer, beat the eggs with the vanilla and almond
extracts, salt, expresso and sugar at high speed for 10 minutes. On low
speed, add the chocolate mixture and beat only until mixed. Remove the bowl
from the mixer and stir in the nuts. Pour the batter into the prepared pan.
Bake for 35 minutes, reversing the pan from fron to back once to insure
even baking. At the end of 35 minutes, the cake will have a firm crust, but
when tested with a toothpick will appear underbaked. Do not be concerned,
it is done. Remove the pan from the oven and let stand until cool. Invert
the brownies onto a cookie sheet and remove the foil. Cover with lenght of
waxed paper and another cookie sheet..invert again. This cake MUST be
covered and refrigerated for a few hours or overnight before it is cut into
bars.

Makes 32 JUMBO brownies.
Serving Ideas : Awesome with Mocha Caramel Sauce and a scoop of ice cream.