Source: Hometown Cooking - August 2000

6 (1 ounce) squares unsweetened chocolate
3/4 cup butter
1/4 cup water
1 tablespoon instant coffee crystals
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup ground almonds
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons confectioners' sugar (optional)
1/4 teaspoon unsweetened cocoa powder (optional)

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil and grease well; set aside.

Meanwhile, microwave the chocolate, butter, water and instant coffee crystals in a large microwave-safe bowl on HIGH for 2 to 4 minutes or until butter is melted, stirring once or twice. Remove from microwave oven. Stir until chocolate is completely melted.

Beat in granulated and brown sugars with electric mixer on low to medium speed until well combined. Add eggs and vanilla extract; beat at medium speed 2 minutes. Add flour, almonds, cinnamon and salt; beat at low speed until combined. Spread in pan.

Bake for 35 minutes or until a wooden pick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Lift foil from pan. Cut brownies into squares. If desired, stir together the confectioners' sugar and cocoa powder. Sift or sprinkle on brownies.

Makes 16 brownies.

Per brownie: 307 calories, 18g total fat, 64mg cholesterol, 130mg sodium, 36g carbohydrates, 2g fiber, 4g protein. Dietary exchanges: 2 1/2 other carbohydrate, 3 fat