Prep 35 mins
Cook 40 mins
I love these, they are rich and tasty. You can use coffee granules if you cant find instant espresso granules. YUM!!
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 cup dark brown sugar, firmly packed
- 1⁄2 cup sugar
- 1 cup butter, softened
- 2 ounces unsweetened baking chocolate
- 1 tablespoon espresso granules, instant or 1 tablespoon instant coffee granules
- 1 tablespoon water, boiling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 3 ounces semisweet chocolate
- 1⁄3 cup butter, softened
- 1⁄2 cup almonds, sliced
- 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.
Very rich and yummy. The only thing is I think the almond flavor overpowers the coffee. But they were beautiful and delicious. Lisa
This recipe makes yummy and attractive espresso brownies. I love coffee, in particular strong coffee. I used instant coffee granules, but used nearly double the amount, as I didn't have espresso granules. In Switzerland, you can't buy chocolate chips, so I chopped semi-sweet chocolate, which worked well (as you can see on the pics). The consistency of both the dough and brownies was quite different to the two brownies recipe I've used so far. The result, however, were rich brownies that are nice any time of the day. Thanks for posting!