8 oz unsweetened baking
: chocolate
1 c salted butter, — room
: temperature
4 lg eggs
2 c white sugar
2 ts vanilla extract
1 ts almond extract
1/2 c all-purpose flour
2 TB instant coffee crystals
1 pk semisweet chocolate chips
Preheat oven to 300 degrees. Grease an 8-inch square baking pan. In
saucepan mix together baking chocolate and butter. Melt over
medium-low heat, stirring, until almost melted. Remove from heat and
stir until smooth. In a large mixing bowl, using an electric mixer,
beat eggs on medium speed until light and fluffy and light yellow in
color. Add sugar and blend on low until well mixed. Add vanilla and
almond extracts to eggs and mix well. Add flour and coffee crystals
and blend until smooth. Pour batter into pan and smooth the surface.
Sprinkle with chocolate chips and bake on center rack 45-50 minutes
until batter is set and toothpick inserted in center comes out clean.
Do not overcook. Cool to room temperature and chill about 1 hour
before cutting.
Yields
4 Servings