---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Wickedly Rich Double Fudge Brownies
  Categories: Desserts
       Yield: 20 Brownies
  
 ----------------------------------BROWNIES----------------------------------
       5 oz Unsweetened chocolate,              2 tb Light corn syrup
            -coarsely chopped                   4 ts Vanilla extract
      10 tb Unsalted butter, cut into           3 lg Eggs, at room temperature
            -tablespoons                      3/4 c  Plus 2 tablespoons sifted
   1 1/3 c  Granulated sugar                         -all-purpose flour
     1/8 ts Salt                              1/2 c  Coarsely chopped walnuts
 
 ----------------------------MOCHA FUDGE FROSTING----------------------------
       4 oz Semisweet chocolate,                2 tb Light corn syrup
            -coarsely chopped                   1 tb Unsalted butter, softened
       2 ts Vanilla extract                     2 ts Cognac or dark rum
     3/4 ts Instant coffee granules                  -(optional)
     1/3 c  Evaporated milk                   1/2 c  Coarsely chopped walnuts
  
   1. Position a rack in the center of the oven and preheat to 325 degrees F.
   Line a 9-inch square baking pan with aluminum foil so that the foil extends
   2 inches beyond two opposite sides of the pan. Fold the overhang down along
   the outside of the pan. Lightly butter the bottom of the foil-lined pan. 2.
   In the top of a double boiler set over hot, not simmering, water, melt the
   chocolate with the butter, stirring frequently until smooth. Remove the top
   part of the double boiler from the bottom and transfer the chocolate
   mixture to a large bowl. Let the chocolate mixture cool for about 10
   minutes, or until tepid. 3. Add the sugar and salt to the tepid chocolate
   mixture. Using a hand-held electric mixer set at low speed, beat the
   mixture for 15 to 20 seconds, until blended. Scrape the bottom and side of
   the bowl with a rubber spatula. Beat in the corn syrup and the vanilla. 4.
   One at a time, add the eggs, beating for no longer than 5 seconds after
   each addition. Using a rubber spatula, stir in the flour mixture. Stir in
   the walnuts. 5. Scrape the batter into the pan and spread it evenly with
   the back of a spoon. 6. Bake the brownies for 30 to 35 minutes, until a
   wooden toothpick inserted into the center comes out slightly creamy. Do not
   overbake the brownies. Cool the brownies completely in the pan set on a
   wire rack.
   
   Make the mocha fudge frosting:
   
   1. In a small cup, stir together vanilla and coffee granules. 2. Melt the
   chocolate according to the instructions given in the Chocolate Melting
   Tips. 3. Put the milk, corn syrup, butter and vanilla/coffee mixture into
   the container of an electric blender. If desired, add the cognac or rum.
   Add the melted chocolate. Cover and blend at low speed for 20 to 45
   seconds, until the frosting is thick and creamy. Use the frosting
   immediately. 4. Using a small offset metal cake spatula, frost the brownies
   with the mocha fudge frosting. Sprinkle the walnuts over the top of the
   frosted brownies. Chill the brownies in the pan for 10 to 15 minutes, or
   until the frosting has set. Cover the pan with aluminum foil and let the
   brownies sit overnight at room temperature. 5. Using the two ends of the
   foil as handles, lift the brownies out of the pan. With a large, sharp
   knife, cut the brownies into bars. Remove the brownies from the foil and
   store them in an airtight container at room temperature for up to 4 days.
   
   Reprinted from the Godiva Chocolate website: http://www.godiva.com
  
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