|Cocoa powder||1⁄2 Cup (8 tbs) (unsweetened)|
|Butter||5 1⁄2 Ounce, melted|
|Light brown sugar||1 Cup (16 tbs), packed|
|Honey||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Almonds||1 Cup (16 tbs), slivered|
|Oats||4 Cup (64 tbs), rolled|
Heat the oven to 350 degrees.
Line a 10-by-15-inch pan with wax paper or aluminum foil, leaving an over-hang of about 1 inch at each end.
Butter and lightly flour the paper.
Stir the cocoa into the melted butter while it is still warm.
Fold in the remaining ingredients, one at a time, stirring until just combined.
Spread the batter in the prepared pan and bake for 25 to 30 minutes.
Using the overhanging paper as han-dles, lift the brownies out of the pan and cool on wire racks before cutting into squares.