Categories: Cookies, Chocolate 
      Yield: 1 servings 
  
----------------------------------BROWNIES---------------------------------- 
     12 oz Semi-sweet chocolate*               4 c  Sugar 
     12 oz Sweet butter                        2 ts Vanilla extract 
      2 tb Brewed coffee                     1/2 ts Almond extract 
      8 lg (extra) eggs                        2 c  Sifted all-purpose flour 
      1 ts Salt                               12 oz (2 3/4 cups) walnut pieces 
 
-----------------------------------ICING----------------------------------- 
     12 oz White chocolate                   1/2 c  Heavy cream 
      1 c  Granulated sugar                    6 oz Coarsely ground nuts 
  
  * (Tobler(R), Lindt(R), or Nestles(R)) 
   
   The ultimate indulgence! 
   
   Use the middle rack of the oven. Preheat oven to 425Ü. Butter bottom and 
  sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. 
   
   For brownies, melt chocolate, butter and coffee on top of a double-boiler. 
  Blend until smooth. 
   
   In the bowl of an electric mixer, beat eggs, salt, sugar and extracts 
  until light in color and creamy. Add melted chocolate to creamed mixture, 
  then mix in the flour and fold in walnut pieces. 
   
   Pour batter evenly into pans. Reduce oven to 375Ü and bake for 30 minutes. 
  Test for doneness with a toothpick (center will come out clean and dry). 
  Remove from oven and refrigerate immediately to cool. 
   
   To make icing: in the top of a double-boiler, add white chocolate, chopped 
  in pieces, sugar and cream. Heat until smooth; sugar should be completely 
  melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to 
  refrigerator for chocolate to set. 
   
   Serve at room temperature, or freeze in trays, or serve individually by 
  wrapping in saran wrap and foil. 
   
  Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The 
  American Cooking Guild), Fairview, NJ. 
   
   Randy Shearer