3 1/2 cups dark chocolate
1 cup sweet cream butter
1 1/2 tablespoons instant espresso powder
1 tablespoons vanilla extract
1/2 heaping cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup toasted walnuts, chopped
3 eggs
1 cup sugar
Directions: Preheat oven to 350 degrees. Coat 13 x 9-inch pan with non-stick spray and dust with cocoa powder. Set aside.
Melt butter and chocolate in saucepan over medium heat until melted. Stir continuously until smooth. Add espresso and vanilla and let cool.
Blend flour, baking powder and salt. Add toasted walnuts to coat. Whisk eggs and sugar in large bowl until just blended. Add chocolate mixture, stir until blended. Add flour mixture and stir until just blended. Pour into prepared pan.
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