Beat eggs, 1 Tbsp. instant coffee and vanilla in bowl with whisk until blended. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in egg mixture. Stir in flour and nuts; spread into 9-inch square baking pan sprayed with cooking spray.
Bake 20 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.
Mix milk and remaining instant coffee in large bowl with whisk until blended. Add pudding mixes; beat 2 min. Let stand until thickened. Spoon over brownie in pan; cover with COOL WHIP.
Refrigerate 4 hours.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
How to Serve Dessert Easier
Before serving, dip bottom of dessert into warm water for 15 sec. before cutting.
Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding instead of the vanilla pudding.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.