Fudge Brownies

1 3/4 cups all-purpose flour 1/2 teaspoon salt16 tablespoons (2 sticks) unsalted butter, cut into chunks2 cups sugar 1/4 cup brewed coffee or water11 ounces bittersweet (not unsweetened) or semisweet chocolate, broken up or coarsely chopped2 ounces unsweetened chocolate, broken up or coarsely chopped1 tablespoon vanilla extract4 large eggs2 cups chopped walnuts (optional)Fudge Glaze, recipe followsPosition a rack in the middle of the oven and preheat to 350 degrees. Lining and grease the pan or coat with nonstick spray.In a medium bowl, thoroughly stir together the flour and salt; set aside. In a large saucepan, bring the butter, sugar and coffee just to a boil over medium-high heat, stirring. Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm (if the mixture is hot, the eggs may curdle when added). Stir the vanilla into the chocolate mixture, then add the eggs and mix thoroughly. Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Stir in the nuts, if using. Turn out the batter into the pan, spreading it evenly to the edges.Bake 20 to 30 minutes, or until the center is barely firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/8-inch which should have wet crumbs clinging to it. Transfer the pan to a wire rack. Let cool to warm, about 20 minutes.(For these brownies, the baking time depends greatly on the pan used, so check frequently for signs of doneness. In a dull metal pan that absorbs and holds heat readily, the brownies bake through in only about 20 minutes. In a glass or shiny metal pan, they make take 5 to 10 minutes longer.)To glaze the brownies: Pour the fudge frosting or glaze over the brownie surface and immediately spread out with a long-bladed offset spatula to even the surface. Let cool completely, at least 1 hour. The glazed brownie slab can be frozen for up to one month. Uncover and partially thaw before cutting into bars.Using a large sharp knife wiped clean between cuts, cut the brownies into 2 1/8-by-2 1/4-inch bars (or as desired). Serve them directly from the pan or transfer to a serving plate using a wide spatula. The glazed or plain brownies will keep, stored airtight, at room temperature for 2 to 3 days.Serves 32. "The All-American Dessert Book" by Nancy Baggett (2005 Houghton-Mifflin, $35)