Seattle Latte Brownies
Source of Recipe
List of Ingredients
6 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1/4 cup water
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup granulated sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
1-1/4 cups flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 tsp. ground cinnamon
1/4 tsp. salt
powdered sugar (optional)
LINE 9-inch square baking pan with foil; grease foil.
MICROWAVE chocolate, butter, water and coffee in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
BEAT in sugars with electric mixer on medium speed until well blended. Add eggs and vanilla; beat 2 minutes. Add flour, almonds, cinnamon and salt; beat until well blended. Spread into prepared pan.
BAKE at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into squares. Sprinkle with powdered sugar. Lift out of pan onto cutting board. Cut into squares.
Note: If baking in 9-inch square glass baking dish, reduce oven temperature to 325°F.