Instructions: Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.

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

Beat eggs, sugar, and Swiss mocha 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 chopped walnuts.

Pour into a lightly greased aluminum foil-lined 13- by 9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Cool on a wire rack. Cut into squares. Garnish, if desired.

This recipe yields 15 brownies.

Comments: For testing purposes only, we used International Coffees Suisse Mocha.

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