Brownies with Cocoa Almond Icing

1. Preheat oven to 350 degrees. Melt together butter, chocolate chips, and unsweetened chocolate in a heavy saucepan over low heat, or in a double-boiler. Stir until smooth. Let cool.

2. Stir together eggs, coffee, vanilla, and sugar until combined. No need to beat.

3. Add cooled chocolate mixture to the egg mixture and stir until smooth.

4. Whisk flour, baking powder, and salt in separate bowl. Combine with the chocolate mixture and stir until combined.

5. Line a 12×18×1 inch baking sheet with parchment paper, allowing some to overhang the edges. Pour in the batter and evenly distribute. Bake for 25-35 minutes; when brownies are finished, a toothpick stuck in the middle should come out with moist crumbs.

Cocoa almond icing:

1. Whisk melted butter, almond extract, and cocoa together. Whisk or beat in sifted powdered sugar. Add milk slowly until desired consistency is reached. I like mine to be pourable.

2. Spread a thin layer of icing over the cooled brownies.