8 oz. (8 squares) unsweetened chocolate
8 oz. (2 sticks) sweet butter
5 eggs (lg. or extra lg.)
1 tbsp. vanilla
1 tsp. almond
1/4 tsp. salt
2 1/2 tbsp. dry instant espresso or other powdered (not granular) instant coffee
3 3/4 c. sugar
1 2/3 c. sifted flour
8 oz. (2 generous c.) walnut halves

Adjust rack 1/3 up from bottom of oven and preheat to 425 degrees. Line 9"x13"x2" pan as follows: Invert pan, cover it with long piece of foil, with your hands press down on foil around sides and corners to shape it like the pan. Remove foil. Turn pan right side up and place foil in pan, very gently press foil into place in pan. Butter foil with melted butter, using pastry brush.

Place chocolate and butter in top of double boiler over hot water on moderate heat. Stir occasionally until melted. Remove and set aside.

In large bowl beat eggs with vanilla, almond, salt, dry instant coffee and sugar at high speed 10 minutes. On low speed add chocolate mixture, beat until mixed. Add flour, beat until mixed. Stir in nuts.

Turn into pan and smooth top. Bake 35 minutes, reversing pan to insure even baking. Cover with foil last half of baking time to prevent over browning. Do not bake any longer. Toothpick will come out moist. Let stand at room temperature until cool. Cover and rack or cookie sheet and invert. Remove pan and foil and invert again. Refrigerate cake overnight before cutting.

Use a serrated knife to cut, cleaning knife often. Cut into 24 huge brownies or 32 large ones. Wrap brownies in cellophane, foil or wax paper or package them in air tight container. Refrigerate and serve cold.