1 lb. bittersweet chocolate, finely chopped
1 c. unsalted butter, cut into tablespoons
1/3 c. strong brewed coffee
4 lg. eggs, room temp.
1 1/2 c. granulated sugar
1/2 c. all-purpose flour
8 oz. (about 2 c.) walnuts, coarsely chopped

Line 9"x13" pan with double thickness of foil so that it extends 2" beyond the sides. Preheat oven to 375 degrees. Butter bottom and sides of foil lined pan.

Melt chocolate in top of double boiler. Stir in coffee and butter. Stir frequently until smooth. Remove from heat. Cool, stirring occasionally for 10 minutes.

In a separate bowl beat eggs on high speed for 30 seconds or until foamy. Gradually add sugar and continue to beat for 2 minutes until light and fluffy. Reduce to low and gradually beat in the chocolate mixture. Use a wooden spoon to stir in the flour and walnuts. Do not over beat the mixture.

Scrape the batter into prepared pan and spread evenly. Bake 28 to 30 minutes until the foggies are set around the edges. They will remain moist in the center.

Cool the foggies in the pan on a wire rack 30 minutes. Cover the pan tightly with aluminum foil and refrigerate overnight. Remove the top foil and run a sharp knife around the edge of the foggies. Lift the foggies out of the pan. Invert onto large plate, peel off the foil and invert again onto smooth surface. Cut into 16 rectangles, sprinkle with powdered sugar and serve.