GREYSTONE BAKERY-MOCHA KAHLÚA BROWNIES

8 oz. semisweet chocolate
1/4 C. butter
3 eggs
1/2 C. granulated sugar
1 T. instant coffee
1 T. hot water
1/2 C. flour
1/2 chopped walnuts

Preheat oven to 350ºF. Butter and flour a 9-inch square pan. Melt chocolate and butter over hot water in a double boiler. Remove from heat and let cool slightly. Beat eggs and sugar in small bowl of electric mixer until very light and lemon colored. Dissolve instant coffee in water and add to egg mixture. Blend at low speed. Fold in flour. Mix well at low speed. Stir in nuts by hand. Pour into prepared pan. Bake for 20 to 25 minutes. Frost when cool.

Frosting
2 oz. melted semisweet chocolate
1/2 C. butter
1 C. confectioners' sugar
1 T. Kahlúa liqueur

Melt chocolate over a double boiler. Cream the butter and confectioners' sugar together. Stir in the chocolate and Kahlúa. Spread onto the cooled brownies. Let set in a cool place 30 minutes before serving.