|Source||Lenore Mastracci, Main Library (2006)|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick cooking spray.
In a large mixing bowl, combine a stick of butter, coffee and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water and cake mix. Beat until smooth. Stir in almonds. Turn batter into prepared pan and smooth to the edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
For icing: in a small mixing bowl, beat remaining stick of butter with powdered sugar, adding the sugar one cup at a time, until light and fluffy. Beat in the espresso powder and chocolate syrup until smooth. Ice brownies and cut into squares.