Amaretto-Walnut Brownies

If desired, sift powdered sugar over brownie squares before serving.

Yield: Makes 15 brownies

Ingredients

• 1  cup  coarsely chopped walnuts, toasted
• 1/2  cup  almond liqueur
• 1  cup  butter
• 8  (1-ounce) unsweetened chocolate squares
• 5  large eggs
• 3 1/3  cups  sugar
• 1/4  cup  Swiss mocha instant coffee mix
• 1  tablespoon  vanilla extract
• 1 2/3  cups  all-purpose flour
• 1/8  teaspoon  salt

Preparation

Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur. Set walnuts aside.

Melt butter and chocolate in a heavy saucepan over low heat.

Beat eggs, sugar, and coffee mix at medium-high speed with an electric mixer 8 minutes. Gradually add chocolate mixture, beating at low speed until blended. Gradually add vanilla, flour, and salt, beating until blended. Stir in walnuts. Pour into a lightly greased aluminum foil-lined 13- x 9-inch pan.

Bake at 350° for 35 to 45 minutes. Cool completely on a wire rack. Cut into squares.

Note: For testing purposes only, we used International Coffees Suisse Mocha for coffee mix.