World's Best Coffee Fudge Brownies

Put the butter in the top of a double boiler and begin to melt it over barely simmering water. As butter starts to melt, add the chocolate, spreading it evenly rather than dumping it in one big pile.

Leave the mixture over the heat for about 5 minutes, until melted, then stir to smooth. Transfer the top of the double boiler to a cooling rack and stir in the ground coffee and Kahlua. Cool for 15 minutes.

Meanwhile, preheat the oven to 350 degrees F. Lightly butter a 9- by 9-inch cake pan and dust it with flour, knocking out the excess. (Do not use a smaller pan.) Set aside.

Combine the sugars in a large mixing bowl. Rub with fingers to break up any lumps. Add the eggs. Using an electric mixer, beat on medium-high speed for about 30 seconds, until well blended. Blend in the vanilla. Add the melted chocolate and blend on medium speed just until evenly mixed.

Sift the flour and salt into a medium bowl. Stir it into the chocolate mixture, about half at a time, until evenly mixed and no dry streaks remain. Stir in the nuts. Scrape the batter into the prepared pan and smooth with a spoon.

Bake the brownies on the center oven rack for 30 to 35 minutes. When done, the brownies will have risen somewhat and will have a thin, brittle top crust. A toothpick, inserted at the center, should emerge with a little batter attached. Try not to over bake.

Transfer the brownies to a cooling rack and cool thoroughly.