This coffee brownie recipe has a rich dense texture and full of flavor. It goes great with a scoop of icecream.
Preheat the oven to 325°F.
Line a 9x13 inch baking pan with parchment paper and grease the paper.
Using a double boiler, mix together the chocolate, butter,finely ground espresso beans and the salt. Using low to medium heat cook until mixture is melted.
Stir and once smooth, turn off the heat and let the chocolate mixture cool.
Using an electric mixer, combine the sugar, eggs and vanilla extract in a mixing bowl.
Beat in the chocolate mixture, then using a spatula, fold in the flour mix until it is just incorporated.
Fold in the 1/2 cup of the walnuts.
Pour the batter into the pan and smooth the top.
Place into the preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place the pan onto a cooling rack. Let cool for at least an hour.
In a double boiler, or in a pot filled with water and a bowl place cream, chocolate chips and coffee granules and melt on low heat. Stir until smooth. Let cool a bit, then pour onto the cooled brownie.
Sprinkle the remaining walnut pieces on top and drizzle on the caramel topping.