I clipped this recipe from a magazine at least 10 years ago. I used Hershey’s Dark Chocolate bars, and it turned out to be a very flavorful brownie, but I’m not overly fond of almond flavoring. I think the next time I make it, I’ll leave the almond extract out.

2 (4 oz) milk chocolate bars, (chopped)
1 T instant coffee granules
¼ C hot water
¼ C butter, softened
½ C sugar
2 large eggs
¾ C flour
1 t vanilla extract
1 t almond extract
¼ t ground cinnamon
¼ t salt

Line an 8-inch square pan with aluminum foil and grease the foil. Set aside.

Microwave chocolate in a large glass bowl at high for 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds.

Dissolve coffee granules in the hot water; stir into chocolate. Stir in butter, sugar, and eggs. Stir in flour and remaining ingredients.

Spread batter into prepared pan. Bake at 375° for 30 to 35 minutes or until slightly firm to touch. Cool in pan on a wire rack; cut into bars. Store in an airtight container.

© 2015 Karen D. Fyke • All rights reserved