Rich, dark chocolate brownies with a kiss of coffee and hint of almond flavoring.
1 cup firmly packed brown sugar
8 ounces unsweetened chocolate
1 cup butter
5 large eggs
3 3/4 cups granulated sugar
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon salt
1 2/3 cups all purpose flour, sifted
2 cups walnut halves, lightly toasted and chopped coarsely
- Preheat oven to 425°F (220°C). Line a 13x9x2-inch pan with foil and generously grease.
- Melt chocolate and butter together over a double boiler or using a microwave, stirring occasionally. Set aside to cool to room temperature.
- Using an electric mixer, beat eggs with sugar, instant coffee, vanilla, almond extract and salt at high speed for 10 minutes.
- On low speed add the chocolate mixture, beating only until mixed. Add the flour, beating until mixed. Stir in the chopped nuts. Turn batter into the prepared baking pan.
- Bake for 15 minutes then cover with a sheet of aluminum foil to prevent over browning. Rotate pan then continue baking 20 more minutes. (Bake exactly 35 minutes total...no more no less.) When done, the brownies will have a thick, crisp crust on top but when a wooden pick is inserted into the middle it will come out wet.
- Let cool at room temperature then cover and refrigerate a few hours before cutting. Wrap brownies individually and store in an airtight container.
Makes 24 brownies.