| | Directions | | Preheat the oven to 350°. Butter a 9 inch square baking dish. Sift together flour, baking powder, and salt. In a small bowl toss the chopped nuts with 1 - 2 T. flour to coat. Set aside. In a small saucepan, combine instant coffee and water and mix well. Add butter. Place pan over low heat and stir until butter is melted. Add cocoa and beat mixture with a whisk until smooth. Remove from heat, stir in vanilla extract and cool to lukewarm. Combine the sugar and eggs in a mixing bowl and beat on medium to high for 2 to 3 minutes until light and lemony in color. Add the chocolate mixture to the egg mixture and beat for another minute. Stir in the flour mixture and blend well, add nuts and stir. Pour batter into prepared pan and shake the pan gently to level out the batter. Bake for 25 - 28 minutes or until a tester in the center comes out clean. Cool completely, at least a few hours. When brownies are cool, in a small saucepan combine the glaze ingredients except the Kahlua or vanilla extract. Stir constantly until chocolate melts and ingredients are smooth. Remove from heat and add Kahlua or extract. Spread over the chocolate brownies and let set until the glaze hardens. Cut into 2 inch squares. |
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| Ingredients | | - |  | 3/4 cup flour |
| - | | 1/2 teaspoon baking powder |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup walnuts or pecans, chopped |
| - | | 1 tablespoon flour |
| - | | 3 tablespoons instant coffee |
| - | | 4 tablespoons hot water |
| - | | 1/2 cup butter |
| - | | 1/3 cup unsweetened cocoa powder |
| - | | 1 teaspoon vanilla extract |
| - | | 1 1/2 cups granulated sugar |
| - | | 2 eggs (Large) |
| - | | Coffee Glaze |
| - | | 3 ounces semisweet chocolate squares |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons Corn Syrup |
| - | | 2 tablespoons Kahlua or 1 teaspoon vanilla extract |
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