Ingredients
1
cup coarsely chopped walnuts, toasted
1/2
cup amaretto
1
cup butter or margarine
8
oz unsweetened baking chocolate, chopped
5
eggs
3 1/3
cups sugar
1/4
cup mocha-flavored international instant coffee mix (from 8-oz container)
1 2/3
cups Gold Medal™ all-purpose flour
3
teaspoons vanilla
1/8
teaspoon salt
Preparation
In small bowl, soak chopped walnuts in amaretto 4 to 6 hours. Drain, discarding amaretto. Set walnuts aside.
Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray. In 1-quart heavy saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat.
In large bowl, beat eggs, sugar and coffee mix with electric mixer on medium-high speed 8 minutes. On low speed, gradually beat in chocolate mixture until blended. Gradually add flour, vanilla and salt, beating until blended. Stir in reserved soaked walnuts. Pour batter into pan.
Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 5 rows by 3 rows.
