Chocolate-Glazed Brownie Squares

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces
• 3/4 cup butter
• 2 cups sugar
• 3 eggs, beaten
• 1/4 cup strongly brewed GEVALIA Espresso Roast
• 1 tsp. vanilla
• 1 cup flour
• 1/2 cup chopped PLANTERS Walnuts, toasted
• 1 tub (8 oz.) COOL WHIP Whipped Topping
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min.
4. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
5. Stir in sugar.
6. Add eggs, coffee and vanilla; mix well.
7. Blend in flour.
8. Stir in nuts.
9. Spread into prepared pan.
10. Bake 30 to 32 min.
11. or until toothpick inserted in center comes out with fudgy crumbs.
12. (Do not overbake.)
13. Cool completely.
14. Use foil handles to remove brownies from pan.
15. Cut into 48 pieces.
16. Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min.
17. or until chocolate is completely melted and mixture is well blended, stirring every minute.
18. Let stand 15 min.
19. Place brownies on waxed paper-covered baking sheet; spoon about 1-1/2 tsp.
20. chocolate mixture over each brownie, spreading with knife to thinly coat sides.
21. Refrigerate 30 min.
22. or until glaze is firm.

s, butter, sugar, eggs, espresso roast, vanilla, flour, walnuts, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-glazed-brownie-squares-186158.aspx (may not work)