prep 15 minutes bake 35 minutes at 350°F
- 9 oz. unsweetened chocolate, coarsely chopped
- 1 cup butter, cut up
- ⅓ cup water
- 4 tsp. instant coffee crystals
- 1½ cups granulated sugar
- 1½ cups packed brown sugar
- 5 eggs
- 1½ tsp. vanilla
- 2 cups all-purpose flour
- ¾ cup ground almonds
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 recipe Bittersweet Ganache (optional)
- 1 recipe Chocolate Drizzle (optional)
1. Preheat oven to 350°F. For easy cleanup, line a 13×9-inch baking pan with foil, extending foil over edges of pan. Grease foil or pan.
2. In a large bowl combine chocolate, butter, the water, and coffee crystals. Microwave, uncovered, 2 to 4 minutes or until butter is melted, stirring once or twice. Remove from microwave. Stir until smooth.
3. Beat in sugars with a mixer on low to medium until combined. Add eggs and vanilla; beat on medium 2 minutes. Add flour, almonds, cinnamon, and salt; beat on low until combined. Spread batter in the prepared pan.
4. Bake 35 minutes or until top appears set and dry. Cool in pan on a wire rack. If desired, pour Bittersweet Ganache over brownies and, if desired, drizzle with Chocolate Drizzle. If using foil, lift uncut bars out of pan; cut into bars.
number of servings 64
per bar 302 cal., 17 g fat (9 g sat. fat), 66 mg chol., 127 mg sodium, 37 g carb., 2 g fiber, 24 g sugars, 4 g pro.
BITTERSWEET GANACHE In a medium saucepan bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 12 oz. bittersweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes before using.
CHOCOLATE DRIZZLE In a small bowl combine 2 oz. chopped white baking chocolate, 2 oz. chopped milk chocolate, and 2 tsp. shortening. Microwave 2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle melted chocolate over Bitterweet Ganache.
MAKE AHEAD
Place brownies in a single layer in an airtight container. Store in the refrigerator up to 3 days.