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1
Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
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2
Line a 9 x 13 x 2 inch pan as follows:
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3
Invert the pan and cover the pan with a long piece of aluminum foil.
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4
Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
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5
Remove the foil.
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6
Turn the pan right side up, and place the foil in the pan.
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7
Butter the foil with soft or melted butter. The easiest way is to:
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8
Place a piece of butter in the pan and place the pan in the oven while it is warming up.
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9
When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
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10
Set the prepared pan aside.
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11
Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
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12
Stick occasionally until the chocolate and the butter are melted.
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13
Stir to mix.
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14
Remove from the heat and set aside.
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15
In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:
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16
eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
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17
On low speed, add the chocolate mixture and beat until mixed.
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18
Add the flour and again beat only until mixed.
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19
Remove from the mixer and stir in the nuts.
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20
Turn into the prepared pan and smooth the top.
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21
Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
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22
At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
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23
Remove the cake from the oven and let stand at room temperature until cool.
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24
Cover with a rack or a cookie sheet and invert.
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25
Remove the pan and the foil lining.
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26
Cover with a cookie sheet and invert again, leaving the cake right side up.
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27
Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
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28
Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
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29
Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
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30
Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
