INGREDIENTS
7 lb. of Krusteaz Fudge Brownie Mix (732-0620)
3 cups of Hot water
2 cups of Sliced almonds
1/2 cup of Instant coffee granules
9 oz. of Hot water
3 lb. of Krusteaz White Creme Icing Mix (732-0800)
4 cups of Chocolate chips
1 Tbsp.+1 tsp. of Vegetable oil
2 cups of Sliced almonds

DIRECTIONS

• Place Krusteaz Fudge Brownie Mix, 24 fl. oz. (3 cups) water and almonds in mixer bowl.  
• Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds.   
• Scale batter into prepared 24x16x2-inch pan.   
• For standard oven, bake at 350 degrees F 28-33 minutes; for convection oven, bake at 300 degrees F 28-33 minutes. Cool completely.   
• Dissolve instant coffee granules in 9 fl. oz. (1 cup + 2 Tbsp.) water.   
• Place Krusteaz White Creme Icing Mix in mixing bowl.   
• Using a paddle, mix on low speed 1 minute while gradually adding water with coffee. Scrape bowl.   
• Change to high speed and mix 5 minutes or until light and creamy.   
• Ice brownie. Chill until firm.   
• Place chocolate chips and oil in saucepan and heat over low heat, stirring constantly, until melted.   
• Spread over coffee icing. Sprinkle almonds over chocolate icing. Allow to set up completely before cutting.