4 oz. unsweetened chocolate
6 tbsp. butter
1/2 c. flour
1/4 tsp. salt
2 tsp. water
1 1/2 c. sugar
1/2 c. walnut pieces
1/8 tsp. baking powder
1/2 tsp. instant coffee powder
2 extra lg. eggs

FROSTING:

4 1/2 oz. semi-sweet chocolate (about 2/3 c. chocolate chips)
1/4 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 extra lg. egg

Preheat oven to 325 degrees. Butter sides of 9 inch square pan. Fold 18 x 12 inch piece of foil in half crosswise. Line pan with foil allowing it to extend over 2 sides. Butter foil and dust with flour. Melt chocolate and butter in microwave at 50% power, stir until smooth. Cool to room temperature. Sift flour, baking powder and salt in small bowl. Place coffee powder in large bowl. Add water and dissolve. Add egg and sugar, using mixer beat until pale yellow ribbon forms when beaters are lifted. Fold in melted chocolate then dry ingredients. Mix in walnuts. Spread batter in pan and bake until top is dry and cracked and toothpick comes out with some wet batter attached, about 38 minutes. Transfer to rack and gently press down. Maintain oven temperature.

FROSTING:

Melt chocolate chips in microwave at 50%. Blend cream cheese and sugar in mixer until smooth. Add warm chocolate and blend well. Add egg and blend just until combined. Pour topping over hot brownies. Bake until topping moves just slightly in center when shaken, about 10 minutes. Transfer to rack and cool completely. Cover with foil and refrigerate overnight. Lift brownies from pan using foil. Cut into squares. Refrigerate.