Ingredients
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1 cup dark brown sugar, firmly packed
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1/2 cup sugar
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1 cup butter, softened
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2 ounces unsweetened baking chocolate
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1 tablespoon espresso granules, instant or 1 tablespoon instant coffee granules
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1 tablespoon water, boiling
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 cup semi-sweet chocolate chips
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3 ounces semisweet chocolate
Instructions
- Preheat oven to 325°F.
- Grease an 8x8-inch pan.
- In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
- In a large bowl blend sugars with an electric mixer on medium.
- Add butter and mix to form a grainy paste.
- Melt baking chocolate in a double boiler.
- Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
- Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
- Add the eggs and extracts and beat until smooth.
- Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
- Pour batter into greased baking pan.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes.
- Invert on rack.
- To make the Glaze:
- Melt together the chocolate and butter in a double boiler, stirring until smooth.
- Spread the glaze over the brownies.
- Sprinkle with almonds.
- Cool completely before cutting into bars.