When I first tried these brownies, I decided I didn’t like them on their own — the instant coffee in the recipe made them just a touch too bitter for my taste. But that flavor is a perfect complement to something sweeter and smoother, like vanilla ice cream. And the thick brownie also holds up well to the ice cream on top. I don’t think a regular brownie — or a slice of chocolate cake, for that matter — would work as well.
6 squares unsweetened baking chocolate (like Baker’s)
3/4 cup (1 1/2 sticks) unsweetened butter
1/4 cup water
1 Tbsp. instant coffee granules
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tsp. vanilla
1 1/4 cups all-purpose (plain) flour
1/2 cup crushed almonds
1/4 tsp. ground cinnamon
1/4 tsp. salt
Preheat oven to 350F/175C degrees.
Microwave chocolate, butter, water, and instant coffee in a large microwavable bowl for 2 minutes or until butter is melted. Remove from microwave and stir until chocolate is completely melted.
Beat sugars with electric mixer on medium speed until well blended. Add eggs and vanilla and beat 2 minutes. Add flour, almonds, cinnamon and salt; beat until well blended. Add chocolate-butter mixture and blend well.
Spread in a greased, foil-lined 9-inch square baking pan.
Bake 40-45 minutes or until toothpick inserted in center comes out with fudgy crumbs. Let cool in pan, then cut into squares. Top with vanilla ice cream before serving.