Ingredients[]
- 8 oz. unsweetened chocolate
- 1 C. butter
- 5 large eggs
- 1 T. vanilla extract
- 2 tsp. almond extract
- 3 3/4 C. sugar
- 1 2/3 C. all-purpose flour
Directions[]
- Preheat oven to 350 F.
- Line an 11 x 9-inch pan with aluminum foil leaving a little overhang around the edges of the pan. Butter the foil.
- Melt the chocolate and butter in a small saucepan over low heat, watching carefully and stirring occasionally, just until smooth or
you can do this step in a double boiler.
- Using an electric mixer, beat the eggs, vanilla, and almond extracts, and sugar in a large mixing bowl at the highest speed for about 10
minutes. The mixture should increase in volume and look like softened ice cream.
- Mix in melted chocolate mixture on low speed just until blended.
- Add the flour. Stir until just mixed.
- Turn brownie mix into prepared pan.
- Bake in the center of the oven just until a hard crust forms on top and the edges are very slightly browned, about 18 to 22 minutes.
- The batter underneath will be runny and under baked by normal baking standards. Let the brownies cool to room temperature.
- Refrigerate the brownies at least 6 hours or overnight.
- Using the foil,lift brownies from pan.
- Remove foil and cut into 20 to 25 squares