2 tablespoons instant espresso powder
2 tablespoons hot water
1 can Love'n Bake™ Almond Paste
1 cup (2 sticks) Butter, softened
1 3/4 cups packed brown sugar
2 large eggs
2 teaspoons almond extract
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup semi-sweet chocolate chips
½ cup sliced or chopped almonds, optional
Espresso Glaze
1 Tablespoon instant espresso powder
1 Tablespoon hot water
4 Tablespoons confectioner's sugar
Preheat the oven to 350°F and grease a 9 x 13-inch pan.
Mix the instant espresso powder and hot water and set aside to dissolve the granules.
Cream the almond paste, butter, and brown sugar in the bowl of a mixer fitted with the paddle attachment at medium speed until well blended, about 3 to 4 minutes. Scrape the bowl then beat in the eggs and almond extract. Stir in the coffee mixture and blend well.
Stir in the flour, baking powder and salt. Mix in the chocolate chips.
Spread the batter into the greased pan. Bake 35-45 minutes, until the brownies are a golden brown and a finger pressed lightly into the top leaves no imprint.
Cool in the pan completely.
To make and spread the glaze, stir the hot water into the espresso powder until smooth then stir in the confectioner's sugar to make a smooth paste. Dip a fork into the glaze then working quickly, wave the fork diagonally over the surface of the cooked blondies.
Repeat using half of the glaze. Turn the pan 180 degrees then repeat in the opposite direction. Scatter some sliced almonds over the top if desired.
Allow the glaze to set then cut the blondies into 24 two-inch pieces.
Store tightly wrapped, up to 5 days or freeze.
Posted: 7/28/2009 12:12:26 PM