| 1 | Preheat oven to 325°F. |
| 2 | Butter 8x8x2-inch glass baking dish. |
| 3 | Mix butter, chocolate and coffee powder in heavy medium saucepan. |
| 4 | Stir over low heat until smooth. |
| 5 | Cool, stirring occasionally. |
| 6 | Whisk eggs in large bowl to blend. |
| 7 | Whisk in sugar, vanilla and salt. |
| 8 | Fold in chocolate mixture. |
| 9 | Mix in flour, then nuts and ginger. |
| 10 | Pour batter into prepared pan. |
| 11 | Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. |
| 12 | Cool in pan on rack. |
| 13 | Cover and let stand at room temperature overnight. |
| 14 | Cut into 16 squares. |
| 15 | Bon appútit july 199 |
