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.

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.

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. Scrape the batter
into the pan and spread it evenly with
the back of a spoon.

Bake the brownies for 30-35 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:
In a small cup, stir together vanilla
and coffee granules.
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
20-45 seconds, until the frosting is
thick and creamy. Use the frosting immediately.

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.

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.
20 small brownies.