1 cup coarsely chopped walnuts, toasted
1/2 cup almond liqueur
1 cup butter
8 (1 ounce) unsweetened chocolate squares
5 large eggs
3 1/3 cups sugar
1/4 cup suisse mocha
1 tablespoon vanilla extract
1 2/3 cups all-purpose flour
1/9 teaspoon salt
Garnish: powdered sugar, toasted walnut halves
Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.
Melt butter and chocolate in a heavy saucepan over low heat.
Beat eggs, sugar and suisse mocha at medium-high speed with an electric mixer 8 minutes. Gradually add chocolate mixture, beating at low speed until blended. Gradually add vanilla, flour and salt, beating until blended. Stir in chopped walnuts. Pour into a lightly greased aluminum foil-lined 13- x 9-inch pan.
Bake at 350 for 30-35 minutes. Cool on a wire rack. Cut into squares. Garnish, if desired.
This recipe is provided courtesy of Southern Living magazine.