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)
- Preheat oven to 375u0b0 (350u0b0 for glass), 8 x 8-inch pan.
- In small pan within a larger pan over simmering water in a double boiler, melt the chocolate.
- 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.
- In the medium bowl of an electric mixer, beat eggs, salt, vanilla extract and almond extract until thick and light in color.
- Add sugar while continuing to beat about 8 more minutes or until eggs reach the consistency of soft peaked whipped cream.
- Thoroughly blend in chocolate mixture and then fold in flour and nut pieces. Spray or lightly butter pan and pour in batter.
- 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.
- Cool in the pan on a rack at least 6 hours before cutting into 30 bars or 36 squares.
- 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)