Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe came originally from a Five Roses Flour booklet.

Ingredients Nutrition

Directions

  1. Base Pastry Layer:.
  2. Preheat oven 350 degrees F.
  3. Blend flour cocoa, salt, and sugar in a small bowl. Beat cream cheese and butter until smooth. Add in the egg and mix on low until well combined. Add all the dry flour ingredients, mix until crumbly and combined. Shape into a ball and knead lightly to come together and smooth. Press evenly into a foil lined baking pan, bringing up the ends over so you can pull out for easy cutting.
  4. Bake in a 7 x 11 brownie pan for 15 - 20 minutes until firm. Remove and cool.
  5. Filling:.
  6. Whisk the evaporated milk with the egg yolks in a large heavy bottom saucepot. Blend in the sugar, cocoa, butter, coffee and salt. Bring to a boil over med low heat. Simmer stirring constantly with your wooden spoon for about 15 minutes, or until becomes thick enough that it starts mounding on the spoon. Remove from heat and pour into cooled pastry. Smooth top.
  7. Sprinkle with the toasted almonds, pressing lightly to adhere.
  8. Chill well until set.
  9. Cut with a sharp warm knife.
  10. Makes three dozen squares.

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