My Brownies

• 10 ounces cream cheese (at room temperature)
• 16 tablespoons unsalted butter (room temperature - 2 sticks) or 16 tablespoons unsalted margarine (room temperature - 2 sticks)
• 4 ounces unsweetened chocolate, melted & cooled
• 12 cup Splenda brown sugar blend
• 12 cup Splenda granular
• 4 large eggs
• 2 teaspoons instant coffee granules
• 1 12 teaspoons pure vanilla extract
• 1 12 teaspoons pure chocolate flavoring (optional)
• 1 12 cups almond meal (finely ground almonds)
• 6 tablespoons Dutch-processed cocoa powder
• 14 teaspoon sea salt
• 1 12 teaspoons baking powder

1. Preheat oven to 375 degrees F(175 degrees C).
2. Butter 13"x9"(32.5x22.5cm) and line bottom with parchment paper.
3. In a large bowl, beat cream cheese and butter or margarine until smooth.
4. Beat in chocolate and sweetener.
5. Beat in eggs 1 at a time, scraping the bowl well after each addition.
6. Add the coffee granules and extracts.
7. Beat until combined.
8. In medium bowl, mix almond meal, cocoa powder, salt & baking powder.
9. Add to the chocolate mixture and beat well.
10. Scrape into prepared pan and smooth the top.
11. Bake 35-40 minutes, until the top is firm.
12. Cool on wire rack before cutting.
13. Store, covered in the refrigerator.

cream cheese, unsalted butter, chocolate, brown sugar, splenda, eggs, coffee granules, vanilla, chocolate, almond meal, dutch, salt, baking powder

Taken from www.food.com/recipe/my-brownies-157603 (may not work)