Chocolate Brownies (version 2)


1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder
1/2 teaspoon salt


Move oven rack to center and preheat oven to 350 F. Line a 9x13 metal baking pan with parchment paper. In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk. Mix in vanilla and almond. Stir in nuts, if using them. Combine cake flour, baking powder, and salt and fold into chocolate. Spread batter in 9x13 pan lined with baking parchment and bake in preheated oven at 3500F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter. Cool pan on wire rack for 15 minutes before removing brownies from pan.

Other recipe variations of Chocolate Brownies :

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