Espresso Brownies

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 powder 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolate 130 g Butter 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso powder 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. Meanwhile 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.