Preheat oven to 350 degrees F. Grease a 9"x9" square metal baking pan.
Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and coffee in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.
Stir in butter, banilla and eggs.
Add coffee-chocolate mixture, 1/2 cup chocolate and 1/2 cup nuts to flour mixture. Stir to combine.
Pour batter into a greased, 9" square metal baking pan*. Sprinkle with remaining 1/2 cup nuts. Bake at 350 degrees F. for 22-25 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces. Note* I only had an 8" square glass baking dish, so I added 10 minutes to my baking time. Your cooking time may vary depending on your oven and pan size.