These extra chocolaty brownies have not one, but two sources of chocolate: cocoa powder and chopped chocolate. There’s also a healthy amount of vanilla and instant coffee granules added to make them ultra rich. These don’t take long to make and don’t require too much clean-up, always a good thing. No mixer or beater is needed, just a spatula or spoon and a whisk. You could make them in a round pan, like us, or try it in a square pan, it’s up to you. Just watch out during the last 10 minutes of baking to make sure they do not over-bake. Recipe updated, originally posted February 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 5 ounces semi-sweet chocolate, chopped or chips 1 1/2 teaspoons instant coffee granules 1/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract 1 cup granulated sugar 3 large eggs 3/4 cup all-purpose flour 1/4 teaspoon sea salt 1/4 cup sliced almonds 2Place the chocolate chips and instant coffee granules into a large mixing bowl. In a small sauce pan, melt the butter over low heat (do not allow to brown). Once melted, immediately add the butter to the chocolate chips and coffee. Stir with a spatula until the chocolate has melted. Stir in the cocoa powder and sugar. 3Switch to a whisk then mix in the eggs, one at a time, whisking until incorporated. Whisk in vanilla. Stir in the flour and salt until just incorporated, there is no need to beat heavily. 4Pour the batter into the greased pan, smooth the top and scatter the sliced almonds over batter. Bake until you can insert a toothpick into the center and it comes out clean, 35 to 45 minutes. Remove the pie from the oven and allow to cool in the pan before slicing.
