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1 cup butter 4 (1-ounce) squares unsweetened chocolate 1/4 cup strong brewed Millstone French Roast Coffee 4 large eggs 2 cups sugar 1 teaspoon vanilla 1 cup all-purpose flour 2 (12-ounce) packages chocolate morsels 1 cup chopped walnuts Reynolds wrap release non-stick foil Stir together butter, chocolate, and coffee in a heavy saucepan. Cook, stirring occasionally, over low heat until butter melts; cool slightly. Beat eggs at high speed with an electric mixer. Gradually add sugar and vanilla, beating 3 minutes or until thick and pale. Add chocolate mixture, beating until blended. Gradually add flour, beating at low speed, just until blended. Stir in chocolate morsels and walnuts. Pour into 13x9-inch pan lined with aluminum foil. Bake at 375 degrees for 35 minutes or until set. Cool in pan on wire rack. Lift foil with brownies out of pan. Cut brownies into squares. Yield: 24 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |