4 oz. unsweetened chocolate chopped
6 tbsp. (3/4 stick) unsalted butter, cut into pieces
1/2 c. sifted all purpose flour
1/8 tsp. baking powder
1/4 tsp. salt
1/2 tsp. instant coffee powder
2 tsp. water
2 extra large eggs, room temperature
1 1/2 c. sugar
1/2 c. walnut pieces, toasted
1/3 c. milk chocolate covered raisins

Preheat oven to 325 degrees. Butter inside of a 9 inch square baking pan with 2 inch high sides. Melt unsweetened chocolate and butter in heavy small saucepan over very low heat, stirring until smooth. Cool to room temperature. Sift flour, baking powder an salt into small bowl. Add water and stir to dissolve. Add eggs and sugar. Using electric mixer, beat mixture until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Fold in melted chocolate, then dry ingredients. Mix in walnuts and raisins. Spread batter in prepared pan. Bake until top is dry and cracked and toothpick inserted in center comes out clean. Approximately 45 minutes. Transfer to rack and cool completely. Cover with your favorite frosting or enjoy plain.