Ayesha Curry's Horchata Brownies

Step 1: Brownies:

Step 2: Preheat the oven to 325 degrees F.

Step 3: Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang.

Step 4: Spray again with cooking spray.

Step 5: Melt the chocolate chips and butter together in a large bowl, (double boiler) set over a saucepan of simmering water.

Step 6: When melted, stir until smooth.

Step 7: Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar.

Step 8: Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract.

Step 9: Stir in the flour, cinnamon and salt until just combined.

Step 10: Fold in the almonds.

Step 11: Spread the batter in the prepared pan.

Step 12: Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes.

Step 13: Cool completely on a rack.

Step 14: Glaze:

Step 15: Bring the rice milk to a boil in a small skillet.

Step 16: Boil until reduced to about 2 tablespoons, 3 to 4 minutes.(?)

Step 17: Stir in the cinnamon and extracts until smooth.

Step 18: Let cool completely.

Step 19: Transfer to a medium bowl and whisk in the sifted confectioners' sugar,

Step 20: 1/4 cup at a time, to make a smooth, spreadable glaze.

Step 21: Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes.

Step 22: Cut the brownies into 16 squares