Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
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
3 eggs
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.
