8 ounces unsweetened baking chocolate

1 cup salted butter, -- room temperature

4 large eggs

2 cups white sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/2 cup all-purpose flour

2 tablespoons instant coffee crystals

1 package semisweet chocolate chips

Preheat oven to 300 degrees. Grease an 8-inch square baking pan. In saucepan mix together baking chocolate and butter. Melt over medium-low heat, stirring, until almost melted. Remove from heat and stir until smooth. In a large mixing bowl, using an electric mixer, beat eggs on medium speed until light and fluffy and light yellow in color. Add sugar and blend on low until well mixed. Add vanilla and almond extracts to eggs and mix well. Add flour and coffee crystals and blend until smooth. Pour batter into pan and smooth the surface. Sprinkle with chocolate chips and bake on center rack 45-50 minutes until batter is set and toothpick inserted in center comes out clean. Do not overcook. Cool to room temperature and chill about 1 hour before cutting.