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1
Preheat the oven to 350F.
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2
Prepare a standard (13 by 9-inch) brownie pan by lining it with a sheet of parchment paper or lightly spraying the pan with cooking spray.
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3
Sift together the flour, cocoa powder, and salt in a bowl, stir, then set aside.
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4
Place the chocolate and butter together in a stainless steel bowl over a saucepan of simmering water and allow them to melt together.
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5
In the bowl of an electric mixer fitted with the wire whip attachment, combine the eggs, vanilla, and coffee and mix on low speed until blended.
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6
Add half of the sugar, then mix on high.
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7
As the mixture becomes lighter, stop the mixer and add the remaining sugar.
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8
Whip until the mixture is smooth.
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9
Remove the bowl from the mixer and stir in the melted chocolate and butter.
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10
Add half the flour, fold in by hand, then add the rest of the flour and continue folding.
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11
Finally, fold in the nuts.
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12
Fold until the batter is smooth.
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13
Pour the batter into the prepared pan.
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14
Bake for about 30 minutes.
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15
The cake will still be gooey in the center; the top and sides should be crispy.
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16
Allow the brownies to cool on a rack in the pan for about 30 minutes.
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17
Place the pan in the refrigerator for about an hour if possible to condense the moisture inside.
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18
Remove the pan from the refrigerator.
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19
Take a paring knife and run it around the sides of the pan, loosening the cake from the pan.
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20
Cover it with a sheet pan or large cutting board covered with parchment paper and flip it, allowing the brownie cake to gently fall onto the parchment paper.
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21
The cake will be upside down.
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22
Remove the baking pan, remove the parchment paper it baked on, then place a large cutting board over the cake, and flip it back over.
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23
Your cake is now right side up.
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24
You can slice the brownies into square or triangle shapes and dust with confectioners sugar.
