This is a super velvety brownie, that I know you will love. The only addition is chopped walnuts. Chocolate chips, dates, raisins, or even grated white chocolate can be added. The brownie base is truly delicious. Notice the large amounts of vanilla.

3/4 cup butter (1 1/2 sticks)
4 ounces unsweetened chocolate
1 teaspoon instant coffee

4 eggs
2 cups sugar
1 teaspoon vanilla

1 cup flour
1/4 teaspoon salt

1 cup chopped walnuts

In the top of a 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 the chocolate mixture until blended. Stir in the flour, salt and walnuts until blended.

Spread batter in a greased 9x13-inch baking pan and bake at 400° for 22 minutes, or until a cake tester, inserted in center, comes out with a few moist crumbs and top looks dry. Allow to cool in pan. When cool, spread top with Chocolate Buttercream which is optional. Keep the portions small. Yields 48 brownies.

Chocolate Buttercream:
2/3 cup melted semi-sweet chocolate chips
1/3 cup melted butter
1 teaspoon vanilla
pinch of salt

Stir together all the ingredients until blended.

Note: - Do not overbake or brownies will be dry. On the other hand, do not underbake, or brownies will be pasty.