Maida Heatter's Brownies

Adjust rack 1/3 up from the bottom of the oven and preheat to 425 degrees F.

Line a 9- x 13- x 2-inch pan as follows: Invert the pan, cover it with a long piece of foil and with your hands press down on the foil around the sides and the corners to shape it like the pan. Very carefully (without tearing) it press the foil into place in the pan.

Now butter the foil with soft or melted butter. The easiest way is to place a piece of butter in the pan, place the pan in the oven while it is warming up, and when the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil. Set the prepared pan aside.

Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 to 6 cup heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix. Remove from heat and set aside.

In the large bowl of an electric mixer, beat the eggs with the vanilla, almond extract, salt, dry instant coffee and sugar at high speed for 10 minutes. On low speed add the chocolate mixture and beat only until mixed. Remove from the mixer and stir in the nuts.

Turn into prepared pan and smooth the top.

Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking. Cover loosely with foil for about the last half of the baking time to prevent over-baking.

At the end of 35 minutes, the cake will have a crisp, thick crust on top but if you insert a toothpick it will come out wet. However, it is done (Do not worry if the edges are dark and dry. This means you baked them correctly. Just trim 1/4 inch from the edges).

Remove cake from the oven and let stand at room temperature until cool. Then cover with a rack or cookie sheet and invert. Remove the pan and the foil lining. Cover with a cookie sheet and invert again, leaving the cake right side up.

It is best to refrigerate the cake overnight before cutting. Use a serrated French bread knife. It will be necessary to wash and dry the blade several times while cutting. First cut the cake in half, cutting through the long sides. The cake will be 1 1/4 inches thick.

Either wrap the brownies individually in clear cellophane, aluminum foil or wax paper or package them in an airtight container. Refrigerate and serve cold.