Bittersweet Fudge Brownies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Soooo good. I made these and they lasted all of 30 minutes in our house!!! They are really yummy. Its a tad different with the almond extract in it but delicious! I don't usually get 36 out of this, we make ours much bigger then 1 1/2 inch squares. Ingredients:
4 ounces unsweetened chocolate, cut into chunks |
6 ounces unsalted butter |
2 eggs |
1 cup sugar |
1 cup finely chopped walnuts |
1/2 cup flour |
1 teaspoon very strong freshly brewed coffee |
1 teaspoon vanilla |
3 drops almond extract |
36 perfect walnut halves |
Directions:
1. Preheat oven to 325.
2. Butter and flour a 9 inch square cake pan.
3. In a double broiler, melt chocolate and butter over hot, not simmering,water and stir to blend thoroughly.
4. Set aside to cool.
5. In a large bowl, beat the eggs until light and frothy.
6. Gradually add the sugar and blend thoroughly.
7. Add the cooked chocolate mixture and chopped walnuts and stir well to blend.
8. One tablesoon at a time, add the flour, stirring after each addition.
9. Beat in the coffee and the vanilla and almond extracts.
10. Spoon batter into the prepared cake pan, beginning with the four corners.
11. When the batter has settled in the pan to a smooth level surface, place the walnut halves in even rows, 6 across and 6 down.
12. Bake for 25 to 30 minutes, or until the top has firmed. ( the brownies will be quite soft).
13. Cut the brownies while still hot into 1 1/2 inch squares with a walnut in the center of each.
14. When cooled, store in an airtight container, with waxed paper between the layers.
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