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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.

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