Double Chocolate Brownies

• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1 tsp. vanilla
• 1 cup flour
• 1 cup coarsely chopped walnuts
• 2 cups Cool Whip Whipped Topping (do not thaw)

1. Heat oven to 350 degrees F.
2. Microwave 4 oz.
3. chocolate and butter in large microwaveable bowl on HIGH 2 min.
4. or until butter is melted.
5. Stir until chocolate is completely melted and mixture is well blended.
6. Add sugar; mix well.
7. Blend in eggs, coffee granules and vanilla.
8. Stir in flour and nuts.
9. Spread into 13x9-inch pan sprayed with cooking spray.
10. Bake 30 to 35 min.
11. or until toothpick inserted in centre comes out clean.
12. (Do not over bake).
13. Cool on wire rack 30 min.
14. Meanwhile microwave 3 oz.
15. remaining chocolate and Cool Whip in microwaveable bowl on MEDIUM 2 to 2-1/2 min.
16. or until chocolate is completely melted and mixture is well blended.
17. Spoon over cooled brownies.
18. Grate remaining 1 oz.
19. chocolate, sprinkle over brownies.
20. Refrigerate 30 min.
21. or until chocolate glaze has set.

chocolate, butter, sugar, eggs, maxwell, vanilla, flour, walnuts, topping

Taken from www.kraftrecipes.com/recipes/double-chocolate-brownies-172261.aspx (may not work)