Espresso Brownies

By and large, mothers and housewives are the only workers who do not have regular time off. They are the great vacationless class. (Anne Morrow Lindbergh, author)








A wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

#Batter:	#Glaze:
130 g German #405 flour 10 g Espresso, instant 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolateangiesrecipes 130 g Butterangiesrecipes 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso, instant 50 g Almond slices, roasted

1. In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
   
   
   
   
   
2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
   
   
3. angiesrecipesMeanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.