• Cooking Time: 35
• Servings: 16
• 4 cups semisweet chocolate chips (about 22 ounces)
• 1 cup butter (unsalted)
• 1 Tbsp. instant expresso powder
• 1 Tbsp. frozen orange juice
• concentrate
• 2 Tbsp. grated orange rind
• 2/3 cup all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups toasted slivered almonds
• 3 large eggs
• 1 1/4 cups sugar

1. Preheat oven to 350 degrees F.
2. Line a 13x9 inch glass pan with aluminum foil. Butter foil well to prevent sticking.
3. Melt chocolate and butter together in microwave until melted and smooth.
4. Add expresso powder, orange juice and orange rind. Set aside.
5. Mix dry ingredients, add nuts.
6. Beat eggs with sugar, add to chocolate mixture, stirring to incorporate.
7. Add flour mixture just until blended.
8. Spread in buttered foil pan.
9. Bake about 35 minutes and then cool in pan.
10. Cover and chill.
11. Remove foil, before cutting into small servings! Makes 16 brownies.

I enjoy the fresh addition of citrus to anything chocolate! A clean, light touch to a rich, nutty brownie! MMMMMMMMmmmmmmhhhhh! This recipe should work great in the new pan! Can't wait to try it out!