Almond Fudge Brownies

Brownies
1 teaspoon instant coffee granules or crystals
2 tablespoons hot water
4 eggs, separated
1 cup sugar
½ cup margarine or butter, softened
1 (3 1/2–oz.) package almond paste, crumbled into small pieces
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1 (6-oz.) package (1 cup) semi-sweet chocolate chips, melted
1 teaspoon vanilla
½ cup semi-sweet chocolate chips

Frosting
¼ cup sugar
¼ cup firmly packed brown sugar
1/8 teaspoon salt
¼ cup milk
2 tablespoons margarine or butter
½ cup semi-sweet chocolate chips
1 cup powdered sugar
½ teaspoon vanilla

Heat oven to 350° F. Grease and flour bottom only of 13x9-inch pan. In small bowl, dissolve instant coffee in hot water. In another small bowl, beat egg whites until stiff peaks form.

In large bowl, beat 1 cup sugar and ½ cup margarine until light and fluffy. Stir in almond paste; blend well. Lightly spoon into measuring cup; level off. Add flour, dissolved coffee, egg yolks, melted chocolate chips and 1 teaspoon vanilla; mix well. Fold in beaten egg whites. Gently fold in ½ cup chocolate chips. Spread in greased and floured pan.

Bake at 350º F for 25 to 35 minutes or until set. Do not overbake. Cool completely.

In small saucepan, combine ¼ cup sugar, brown sugar, salt, milk, 2 tablespoons margarine and ½ cup chocolate chips. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Stir in powdered sugar and ½ teaspoon vanilla; beat until smooth. Frost cooled brownies; cut into bars. Store in refrigerator. 36 bars.