1/2 cup all-purpose flour
Pinch of salt
1 1/2 teaspoons ground cinnamon
1/3 cup (5 1/3 tablespoons) unsalted butter
2 tablespoons brewed coffee (instant okay)
1/2 cup plus 2 tablespoons granulated sugar
6 ounces high-quality bittersweet chocolate such
    as Lindt or Tobler, coarsely chopped
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup walnut pieces

Center a rack in the oven and preheat the oven to 325 degrees F. Butter an 8-inch square baking pan, flour the bottom, and tap out the excess; set aside.

In a small bowl, whisk together the flour, salt and cinnamon; reserve.

In a medium saucepan over direct heat, or in a bowl in a microwave, bring the butter, coffee and sugar just to the boil, stirring occasionally. Remove from heat, add the chopped chocolate, and stir with a small whisk until smooth. Stir in the vanilla extract and allow the mixture to cool for a minute or two.

Still working in the saucepan with the small whisk, beat in the eggs, one at a time, until you have a thick, glossy batter. Switch to a rubber spatula and gradually stir in the reserved dry ingredients, stirring only until the flour is incorporated. Fold in the nuts and scrape the batter into the prepared pan. Bake for 33 to 35 minutes, until the top is dry and crackly. Place the pan on a rack to cool for 10 minutes. Unmold the brownies onto the rack, then invert onto another rack to finish cooling to room temperature right-side up.