Makes 16 brownies
|3||squares (1 ounce each) semisweet chocolate|
|1/2||cup (1 stick) butter, softened|
|2||teaspoons instant espresso coffee powder|
|1/2||cup all-purpose flour|
|1/2||cup chopped toasted almonds|
|1||cup (6 ounces) milk chocolate chips, divided|
- Preheat oven to 350°F. Grease 8-inch square baking pan.
- Melt semisweet chocolate in top of double boiler over hot, not boiling, water. Remove from heat; let cool slightly.
- Beat sugar and butter in medium bowl until well blended. Add eggs; beat until light and fluffy. Add melted chocolate, coffee powder and vanilla; beat until well blended. Stir in flour, almonds and 1/2 cup chocolate chips. Spread batter evenly in prepared pan.
- Bake 25 minutes or just until firm in center. Remove from oven; sprinkle with remaining 1/2 cup chocolate chips. Let stand until chips melt; spread chips evenly over brownies. Cool completely in pan on wire rack. Cut into 2-inch squares.
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