These make very rich, gooey brownies.  Serve as dessert with ice cream or chilled yogurt.

Ingredients

• 550 g (1 ½ lb. plain chocolate)
• 225 g (8 oz.) butter
• 3 eggs
• 30 ml (2 tbsp.) freshly made strong coffee
• 225 g (8 oz) caster sugar
• 75 g (3 oz) self-raising flour
• 2.5 ml (1/2 level tsp. salt
• 175 g (6 oz) walnut halves, chopped
• 5 ml (1 tsp.) vanilla essence.

1. Grease and line a baking tin measuring 22 x 29.5 cm (8 ½ x 11 ½ inches) across the top and 19×26.5cm (7 ½ x 10 1/5 inches) across the base.
2. Using a very sharp knife, roughly chop 225 gm (8 oz) of the chocolate and set aside.
3. Melt the remaining chocolate with the butter and leave to cool slightly.
4. Mix the eggs, coffee and sugar together in  large bowl, then gradually beat in the melted chocolate.
5. Fold in the flour, salt, walnuts, vanilla essence and chopped chocolate, and pour into the prepared tin.
6. Bake in the oven at 160 deg C (375 deg F) mark 5 for 30 minutes or until just firm to the touch in the centre.
7. Do not overcook or the soft, gooey texture will be ruined.  Leave to cool in the tin.
8. When the cake is completely cold, turn it out on to a board and trim the edges.  Cut into 24 squares.