3/4 c. shortening
1 c. sugar
3 eggs
1 tsp. vanilla
1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt

Cream shortening and sugar until fluffy; beat in eggs just until blended. Mix in vanilla. Stir together flour, baking powder, and salt; stir into creamed mixture. Spoon HALF of the batter into another bowl.

1 tbsp. instant coffee crystals
1 tbsp. water
2 (1 oz.) sqs. unsweetened chocolate, melted and cooled

Dissolve coffee crystals in the water; stir coffee and melted chocolate into remaining batter. Drop chocolate mixture from tablespoon checkerboard fashion into greased 13 x 9 x 2-inch baking pan. Fill in spaces with light batter.

1/2 c. milk chocolate pieces
1/4 c. finely chopped almonds, toasted

Swirl with spatula to marble; do not over mix. Bake at 350 degrees for 22 to 25 minutes. Immediately sprinkle milk chocolate pieces over top. Let stand 2 to 3 minutes to melt; spread chocolate evenly over brownies. Sprinkle with almonds. Cool; cut into bars. Makes 32.