| 1 | Recipe by: maida heatter (3-22-96) adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. |
| 2 | Line a 9x11x2-inch pan with foil. |
| 3 | Brush well with melted butter. |
| 4 | Melt the chocolate and butter in the top of a large double boiler over hot water on moderate heat or in a small, heavy saucepan on low heat, stirring occasionally. |
| 5 | When combined, remove from heat and set aside. |
| 6 | Break the walnuts into pieces if necessary, trying to keep them fairly large. |
| 7 | In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, expresso and sugar at high speed for 10 minutes. |
| 8 | On low speed, add the chocolate mixture and beat only until mixed. |
| 9 | Remove the bowl from the mixer and stir in the nuts. |
| 10 | Pour the batter into the prepared pan. |
| 11 | Bake for 35 minutes, reversing the pan from fron to back once to insure even baking. |
| 12 | At the end of 35 minutes, the cake will have a firm crust, but when tested with a toothpick will appear underbaked. |
| 13 | Do not be concerned, it is done. |
| 14 | Remove the pan from the oven and let stand until cool. |
| 15 | Invert the brownies onto a cookie sheet and remove the foil. |
| 16 | Cover with lenght of waxed paper and another cookie sheet..invert again. |
| 17 | This cake must be covered and refrigerated for a few hours or overnight before it is cut into bars. |
| 18 | Makes 32 jumbo brownies |
