This divinely fragrant brownie dessert is made with almond extract and freshly brewed coffee and sprinkled with chocolate chunks and chopped almonds.
What You Need
Original recipe yields 32 servings
1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
2 cups brewed strong MAXWELL HOUSE Coffee
1/2 cup butter or margarine, melted
1 tsp. almond extract
1/2 tsp. ground cinnamon
2 egg white s
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1/2 cup chopped PLANTERS Dry Roasted Almonds
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Let's Make It
Heat oven to 350°F.
Combine brownie mix with next 4 ingredients in large bowl.
Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Stir gently into brownie batter.
Pour into 13x9-inch pan sprayed with cooking spray; top with chocolate chunks and nuts.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
How to Test Brownies For Doneness
Unlike cakes, brownies are best when moist and fudgy inside. To check for doneness, insert a toothpick into the center. If it comes out with fudgy crumbs clinging to it, the brownies are done. For a visual test, make sure the edges of the brownies have pulled away from the sides of the pan.
Keeping Brownies Fresh
The best way to keep brownies fresh and moist is to store them right in the baking pan. Cover pan tightly with foil and store at room temperature. Uncut brownies will stay fresh longer, so cut brownies just before serving when possible.
Prepare using BAKER’S Premium White Chocolate Morsels.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* 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.