1 lb. bittersweet chocolate
1 c. (2 sticks) butter
1/3 c. strong brewed coffee

Melt together in top of double boiler. When melted, remove from heat to cool for 10 minutes. 1 1/2 c. granulated sugar

Beat together in a bowl until light (3 minutes). Reduce mixer speed to low and gradually add chocolate mixture until just blended. 2 c. walnut pieces

Stir with wooden spoon until just blended. Bake in a foil lined, buttered 9 x 13 inch pan in a preheated 375 degree oven for 28 to 30 minutes or until just set at the edges. They will stay moist in the center. Refrigerate for at least 6 hours before cutting. Keep tightly covered with foil.