8 oz. semi-sweet chocolate bits
1/4 c. butter
3 eggs
1/2 c. sugar
1 tbsp. instant coffee
1 tbsp. hot water
1/2 c. flour
1/2 c. chopped walnuts (opt.)

Melt chocolate and butter over hot water in double boiler. Remove from heat and cool slightly. Beat eggs and sugar in small bowl of electric mixer until very light and lemon colored.

Dissolve instant coffee in water and add to egg mixture. Stir in melted chocolate mixture. Blend at slow speed. Fold in flour. Mix well at low speed. Stir in nuts by hand.

Pour into buttered and floured 9" square pan and bake in preheated oven at 350 degrees for 20 to 25 minutes. If desired, sprinkle with coffee liqueur before flour.

FROSTING:

2 oz. melted semi-sweet chocolate bits
1/2 c. sweet butter
1 c. powdered sugar
1 tbsp. Kahlua or coffee extract

Melt chocolate over hot water. Let cool slightly. Cream butter and powdered sugar, stir in melted chocolate and Kahlua. Spread onto cooled brownies. Let set in a cool place for 20 minutes. Cut brownies into squares.