Double Chocolate Espresso Brownies Prep time: 20 minutes Turnout time: 45 minutes Special equipment: stand mixer, cookie sheet, parchment paper 1 cup unsweetened chocolate 1/2 pound butter 2 tablespoons espresso 6 eggs 3/4 teaspoon salt 3 cups sugar 2 cups flour 1/2 cup walnuts 1/4 cup semisweet chocolate, chopped Melt the unsweetened chocolate and butter in a double boiler or your microwave. Don't let it burn if you use a microwave. Heat for 30 seconds, remove and stir. Heat 30 seconds more until smooth, but not hot. Add the espresso or strong brewed coffee. You could substitute instant espresso powder if you have it. Beat the eggs with the salt until foamy. Add the sugar and beat on high for 5 minutes until the mixture doubles in volume.

Put the chocolate mixture in a large bowl. Fold in the egg mixture. Combine until smooth, but trying not to depress the egg volume. Sift in the 2 cups of flour and stir until smooth. Fold in the chopped semi sweet chocolate and the nuts. Spray a 9X 11-inch pan with Pam and line with parchment paper. Pour batter into the prepared pan and bake for 45 minutes. After they cool cut the brownies to desired size.

These are incredibly rich, fudge like, and a little goes a long way. I love them warm with a little ice cream. One of our most popular desserts is a Brownie Sundae with Hot Fudge, Pecan-Bourbon Carmel Sauce, Vanilla Haagen Dazs and Whipped Cream. In my opinion it serves four, but some people eat the whole thing themselves.