Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool.
Mix flour and cocoa powder; set aside. Mix sugar, instant coffee granules and spices in large bowl. Add chocolate mixture; beat with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Add almond extract; mix well. Gradually add flour mixture, beating after each addition until blended. Stir in nuts. Spread into 13x9-inch pan sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
Prepare using BAKER'S Semi-Sweet Chocolate and substituting 2 tsp. vanilla for the almond extract.
Can't Take The Heat
Reduce chipotle chile pepper powder to 1 tsp. and increase ground cinnamon to 1-1/2 tsp.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.