espresso brownies, from Mrs. Fields once again. these are fudgy and rich with chocolate and instant espresso powder. husband asked me to make them for "black history month" luncheon at work. (it was supposed to be a flan, but didn't have all the ingredients and not enough eggs in the fridge...)
preheat oven to 325F. grease an 8-in square baking pan.
whisk together 2 & 1/2 cups all purpose flour and 1/2 tsp. baking soda. set aside.
in a large bowl blend 1 cup packed dark brown sugar and 1/2 cup granulated sugar. add 1 cup softened butter and mix well.
melt 2 oz. baking unsweetened chocolate in a double boiler. meanwhile in a small bowl dissolve 1 tbsp. instant espresso powder in 1 tbsp. of boiling hot water.
add chocolate and coffee to the sugar-butter mixture. beat until smooth. add 2 large eggs, one at a time, beating well after each addition. add 1 tsp. pure vanilla extract and 1 tsp. almond extract. scrape down sides of bowl. add flour mixture and 1 cup chocolate chips, blend just until combined. do not overbeat.
pour batter into prepared pan and bake for about 40 minutes or until toothpick/tester comes out clean. cool in pan 15 minutes. invert on to a rack.
make the glaze: melt together 3 ozs. of semi sweet chocolate and 1/3 cup butter in a double boiler over simmering water. stir until smooth. spread glaze over brownies and sprinkle with 1/2 cup sliced almonds. cool completely before cutting into squares.
this is guaranteed to make your heart race...
