| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Baked goods, Cookies |
1 |
Servings |
INGREDIENTS
|
|
Brownies: |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Dark brown sugar |
| 1/2 |
c |
White sugar |
| 1 |
c |
Salted butter; softened |
| 2 |
oz |
Sweetened baking chocolate |
| 2 |
tb |
Instant coffee |
| 1 |
tb |
Boiling water |
| 2 |
|
Large — eggs |
| 1 |
ts |
Pure vanilla extract |
| 1 |
ts |
Pure almond extract |
| 1 |
c |
Semisweet chocolate chips |
|
|
Glaze: |
| 3 |
oz |
Semisweet chocolate |
| 1/3 |
c |
Salted butter; softened |
| 1/2 |
c |
Slivered almonds |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease 8 by 8 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 medium
speed. 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.
Recipe By : Dessert Show
Posted to MC-Recipe Digest V1 #228
Date: Sat, 28 Sep 1996 16:32:28 -0400 (EDT)
From: Sue <suechef@sover.net>
A Message from our Provider:
“God will let you get away with it until suddenly . . .”