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1
Adjust an oven rack one-third up from the bottom and preheat oven to 425F.
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2
Line a 9x11x2-inch pan with foil.
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3
Brush well with melted butter.
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4
Melt the chocolate and butter in the top of a large double boiler over hot water on moderate heat or in a small, heavy saucepan on low heat, stirring occasionally.
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5
When combined, remove from heat and set aside.
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6
Break the walnuts into pieces if necessary, trying to keep them fairly large.
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7
In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, espresso and sugar at high speed for 10 minutes.
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8
On low speed, add the chocolate mixture and beat only until mixed.
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9
Remove the bowl from the mixer and stir in the nuts.
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10
Pour the batter into the prepared pan.
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11
Bake for 35 minutes, reversing the pan from front to back once to ensure even baking.
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12
At the end of 35 minutes, the cake will have a firm crust, but when tested with a toothpick will appear underbaked.
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13
Do not be concerned, it is done.
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14
Remove the pan from the oven and let stand until cool.
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15
Invert the brownies onto a cookie sheet and remove the foil.
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16
Cover with length of waxed paper and another cookie sheet.
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17
Invert again.
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18
This cake MUST be covered and refrigerated for a few hours or overnight before it is cut into bars.
