|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2-1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup dark brown sugar
1/2 cup white sugar
1 cup salted butter, softened
2 oz. sweetened baking chocolate
2 tbsp. instant coffee
1 tbsp. boiling water
2 lg. eggs
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1 cup semisweet chocolate chips
Glaze:
3 oz. semisweet chocolate
1/3 cup salted butter, softened
1/2 cup slivered almonds
|
Directions:
|
Preheat oven to 325°F. Grease 1 8x8-inch baking pan. In a medium bowl combine flour and soda, mix well with a whisk and set aside. In a large bowl, blend brown and white sugars with an electric mixer at mediums peed. Add butter and mix to form a grainy paste. Melt baking chocolate in double broiler. In a small bowl, dissolve espresso in boiling water. Add chocolate and coffee to sugar and butter and beat at medium speed until smooth. Add eggs, vanilla, and almond extracts and beat until smooth. Scrape down sides of bowl and add flour mixture and chocolate chips. Blend at low speed just until combined. Do not overmix. Pour batter into prepared pan. Bake 35-40 minutes or until toothpick placed in center comes out clean. Cool in pan 15 minutes and invert on rack.
Glaze:
Melt together chocolate and butter in double broiler and stir until smooth. Spread glaze over brownies and sprinkle with almonds. Cool completely before cutting into bars.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
