8 sq. (1 oz. ea.) unsweetened chocolate
1 cup unsalted butter
5 lg. eggs
1 tbsp. vanilla extract
2 tsp. almond extract
3 tbsp. instant coffee powder (optional)
3 3/4 cups sugar
1 2/3 cups flour
1/2 tsp. baking powder
1 cup chopped nuts

Line a 9x12-inch glass baking pan with buttered foil.

Melt chocolate and butter in the top of a double boiler slowly, stirring to combine.

In an electric mixer, beat eggs, vanilla and almond extracts, coffee (optional) and sugar at high speed for 10 minutes. The mixture will lighten and become fluffy. Lightly mix in the chocolate and butter mixture. Stir in flour, baking powder and nuts, just until combined.

Turn into pan. Bake in a preheated 350°F oven for 25 to 30 minutes. The center of the brownies may seem slightly underdone.

Freeze and cut into small squares as needed.

Makes 24 to 30 squares.

Submitted by: Maggie Barnes