Shoney's Walnut Brownie

1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1/4 cup margarine or butter softened
1/2 cup packed light brown sugar
2 eggs
6 (1 ounce) squares semi-sweet chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum extract
1 tablespoon flour
1 cup chopped Diamond Walnuts

Heat oven to 375 degrees F. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.

Bake 25 minutes. Cool.

Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. (Note: I would probably prefer them all!)

Refrigerate leftovers.

Makes 8 servings.