Instructions: Coat 9 x 13 inch baking pan with vegetable oil spray.

Prepare bottom layer by melting butter and chocolate together in double boiler or microwave. Whisk together until smooth and transfer to large bowl.

Stir in vanilla, instant coffee and salt. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Then stir in nuts, and scrape batter into prepared pans.

Prepare top layer by melting chocolate and butter together in double boiler or microwave. Off the heat, whisk in sugar, whipping cream, salt, instant coffee and vanilla. Add egg and egg yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.

Bake in preheated oven 25 to 30 minutes, or until top has a dull cast and edges are just pulling away from pans sides. A toothpick inserted into center will have a bit of moist batter clinging to it. Do not over-bake. Cool in pan on wire rack to room temperature, then refrigerate 1 hour.

If desired, cut into 35 rounds with 1 1/2 inch cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate colored espresso bean. Extra scraps of brownie may be folded into vanilla ice cream for a truffle brownie ice cream.

Store at room temperature, or refrigerated, covered with plastic wrap. Best eaten within 2 days. May be served at room temperature or chilled.

Note: Nuts should be cooled before chopping. To toast walnut halves, place nuts in single layer on sheet pan. Toast in 325 F. oven until golden brown and fragrant, 5 to 12 minutes. Shake pan once or twice during toasting to encourage even browning.

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