Almond Butter Brownies

Ingredients

• 6 ounces bittersweet chocolate chopped
• 3 large eggs room temperature
• 1.3 cups granulated sugar 
• 0.3 teaspoon salt 
• 8 ounces butter unsalted
• 0.5 cup cocoa powder dark unsweetened ( I used half Hershey's , half Hershey's Natural)
• 1 teaspoon vanilla 
• 1 packet starbucks via or dissolved in ½ tablespoon water instant

Equipment

• frying pan
• sauce pan
• oven
• mixing bowl
• hand mixer
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 325 degrees F. Line an 8 inch square metal pan with nonstick foil.In a saucepan, heat the butter over medium, swirling every couple of minutes, until the butter foams and eventually starts to turn brown around the edges.
2. Remove from heat and add the chocolate.
3. Let the chocolate sit in the hot butter for about 2 minutes to melt, then stir until smooth. Stir in the cocoa powder, coffee/water mixture, salt and vanilla.In a mixing bowl using an electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly. Beat for about 5 minutes.
4. Mixture should almost triple in volume (though I ‘m not sure mine did!). Beat in the almond butter until smooth.
5. Add the chocolate mixture and beat until smooth.
6. Pour the mixture in the pan.
7. Bake on center rack for 45 to 50 minutes.
8. Remove from the oven and let cool completely, then chill for about 2 hours or until firm and cold. Lift from pan and cut. Alternatively, as soon as you take the brownies from the oven, plunge the pan into a roasting pan with ice water to quick cool.
9. Put them in the refrigerator.