3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup coarsely chopped walnuts or pecans, or more if desired
1 or 2 tablespoons flour
3 tablespoons instant coffee or espresso powder, such as Medaglia D’Oro
4 tablespoons hot water, or more if needed
8 tablespoons (1 stick) unsalted butter
1/3 cup unsweetened cocoa, preferably Dutch-style
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
2 large eggs
Chocolate Glaze (see recipe below)
Preheat the oven to 350 degrees. Butter a 9- by 9-inch square
baking or cake pan and dust lightly with flour, shaking out excess
Sift together the flour, baking powder and salt. Coarsely chop the
walnuts or pecans and toss with 1 or 2 tablespoons flour, dusting off
excess. Set aside.
In a small saucepan, combine the instant coffee or espresso powder and water and mix well. Add the butter.
Place the pan over low heat and stir until the butter melts. Add
the cocoa and beat the mixture briskly with a whisk until smooth.
Remove from the heat, stir in the vanilla extract, and cool to lukewarm.
Combine the sugar and eggs in a medium mixing bowl. Using an
electric mixer at medium high or creaming speed, beat until light and
lemony colored, for 2 to 3 minutes, scraping down bowl with rubber
spatula once or twice.
Add the chocolate-coffee mixture and vanilla extract and beat 30 seconds more.
Using a wooden spoon, stir in the flour mixture and beat the batter
briskly for a few seconds. Stir in the nuts and mix thoroughly.
Pour the batter into the prepared pan, and spread evenly with a spatula. Shake the pan gently to level the batter.
Set the pan on the middle oven shelf and bake for 20 to 25 minutes
or until the brownies are puffy and crusty and a tester inserted in the
center comes out moist but clean.
Place pan on a wire rack and let cool completely, at least three hours.
When brownies are cool, run a metal spatula around the edge of the
pan and invert the brownie layer onto the wire rack, and then turn
upright on the rack. Place a sheet of wax paper on a cutting board and
set the brownie layer on the paper, top side up. Spread with Chocolate
Glaze and let set until the glaze hardens. Or set in a cool place and
allow to remain overnight. Cut into generous 2- by 2-inch squares.
Makes 16 brownies.