My Favorite Fudgy Brownies

• 4 oz. unsweetened chocolate
• 1/2 c. (1 stick) plus 1 Tbsp. unsalted butter, cut in 6 pieces
• 3 large eggs (at room temperature)
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 1 1/2 c. granulated sugar
• 3/4 c. sifted all-purpose flour
• 1 1/3 c. walnut pieces
• powdered sugar (optional)

1. Preheat oven to 375u0b0 (350u0b0 for glass), 8 x 8-inch pan.
2. In small pan within a larger pan over simmering water in a double boiler, melt the chocolate.
3. Then add the butter, 1 piece at a time, stirring until each is incorporated into the chocolate. Remove from heat; mix well and let cool to room temperature.
4. In the medium bowl of an electric mixer, beat eggs, salt, vanilla extract and almond extract until thick and light in color.
5. Add sugar while continuing to beat about 8 more minutes or until eggs reach the consistency of soft peaked whipped cream.
6. Thoroughly blend in chocolate mixture and then fold in flour and nut pieces. Spray or lightly butter pan and pour in batter.
7. Bake in the center of the oven for 35 minutes or until a wooden toothpick inserted 1 1/2 inches from the edge comes out clean and the top is dry.
8. Cool in the pan on a rack at least 6 hours before cutting into 30 bars or 36 squares.
9. If desired, sprinkle brownies lightly with powdered sugar before serving.

unsweetened chocolate, unsalted butter, eggs, salt, vanilla extract, almond extract, sugar, flour, walnut pieces, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010875 (may not work)