Anyone facing an occasional dinner for one, making solo brown-bag lunches, or living alone will find Toni Lydecker's Serves One invaluable. She shows you how to make tabbouleh and ratatouille in modest amounts so you don't have to eat them for days. She even gives a recipe for pizza dough you can turn into perfect, single-size pies.
Combine 1/2 cup flour, oats, brown sugar, 1/2 cup butter and instant coffee granules in a bowl and mix well. Press into an ungreased 9-inch square baking pan. Bake at 350 degrees for 12 minutes. Combine 1/3 cup butter and chocolate in a small saucepan. Cook over medium-low heat until melted, stirring frequently. Remove from the heat. Let stand until cool. Beat the eggs at medium speed in a mixer bowl until thick and pale yellow. Add 1 cup sugar and Kahlua, beating until blended. Stir in the chocolate mixture, 3/4 cup flour and walnuts. Spread evenly over the crust. Bake for 25 minutes. Cool in the pan on a wire rack.
To serve, spread Coffee Frosting over the brownies. Cover and let stand until the frosting hardens. Cut into 16 or 32 squares. Garnish with chocolate covered coffee beans or chopped chocolate chips.
Coffee Frosting Beat 1/3 cup butter, softened, at medium speed in a mixer bowl until creamy. Add 2 1/4 cups sifted confectioners' sugar and 1 1/2 tablespoons Kahlua gradually, beating constantly until blended.
