Espresso Brownies Recipe

Preheat oven to 325°F.
Grease an 8x8-inch pan.
In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer on medium.
Add butter and mix to form a grainy paste.
Melt baking chocolate in a double boiler.
Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
Add the eggs and extracts and beat until smooth.
Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
Pour batter into greased baking pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 15 minutes.
Invert on rack.
To make the Glaze:
Melt together the chocolate and butter in a double boiler, stirring until smooth.
Spread the glaze over the brownies.
Sprinkle with almonds.
Cool completely before cutting into bars.