Seattle Latte Brownies
6 (1 oz.) squares unsweetened chocolate
3/4 C. butter
1/4 C. water
1 T. instant coffee crystals
1 C. granulated sugar
1 C. packed light brown sugar
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
1/2 C. ground almonds
1/4 tsp. ground cinnamon
1/8 tsp. salt
2 T. confectioners’ sugar (optional)
1/4 tsp. unsweetened cocoa powder (optional)
Preheat oven to 350 F. Line a 9-inch square baking pan with foil and grease well; set aside.
Meanwhile, microwave the chocolate, butter, water and instant coffee crystals in a large microwave-safe bowl on HIGH for 2 to 4 minutes or until butter is melted, stirring once or twice. Remove from microwave oven. Stir until chocolate is completely melted. Beat in granulated and brown sugars with electric mixer on low to medium speed until well combined.
Add eggs and vanilla extract; beat at medium speed 2 minutes. Add flour, almonds, cinnamon and salt; beat at low speed until combined. Spread in pan.
Bake for 35 minutes or until a wooden pick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift foil from pan. Cut brownies into squares.
If desired, stir together the confectioners’ sugar and cocoa powder. Sift or sprinkle on brownies.
Makes 16 brownies.