1) Preheat oven to 325° F. Grease an 8" x 8" pan.

2) In medium bowl, whisk together the flour and baking soda.

3) Melt baking chocolate in a double boiler. Allow to cool 10 minutes.

4) In a large bowl or stand mixer, blend brown and white sugars with an electric mixer. Add 2 sticks butter and mix to form a grainy paste. To the sugar-butter mixture add the dissolved coffee and melted chocolate. Beat at medium speed until smooth. Add the eggs and extracts and beat until smooth. Add flour mixture and 1 cup of the chocolate chips and blend at low speed just until combined. Do not overwork.

5) Pour batter into greased baking pan. Bake 35 - 40 minutes or until a toothpick inserted in center comes out clean. Place pan on a cooling rack and cook for 15 minutes. Invert brownies onto the rack.

6) To make the glaze, melt together the remaining 1/2 cup chocolate chips and 5 tablespoons plus 1 teaspoon butter in a double boiler, stirring until smooth. Spoon the glaze over the brownies. Sprinkle with almonds.

7) Let glaze and brownies cool completely before cutting into bars.

8) These glazed brownies ask a bit more effort of the cook than their box-mix cousins, but they're well worth the effort. Undercurrents of mocha make them a bit sophisticated.

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