1 stick plus 1 tbsp. butter
5 oz. unsweetened chocolate
4 lg. eggs
2 c. sugar
2 tsp. instant espresso powder
2 tbsp. cognac
1 1/4 c. flour
Pinch salt
1 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Grease an 8-inch square baking pan with 1 tablespoon butter.

Melt chocolate and remaining butter in top of double boiler. Set aside to cool. Beat eggs and sugar until light and creamy. Add espresso powder and cognac to egg mixture and blend well. Stir in melted chocolate mixture until well combined. Stir in flour and salt until just combined and then stir in nuts. Spread mixture in prepared pan and bake 30 minutes. Cool, cut into 16 squares.