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Prep Time1 HOUR
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Cook Time35 MINUTES
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Serving8
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This recipe is from, “Maida Heatter’s Book of Great Chocolate Desserts,” 1980. It’s a tricky recipe because you will think the brownies are undercooked when you remove them from the oven. But take them out of the oven after 35 minutes and don’t worry that they are still wet in the middle. These brownies have a crisp top and a fudgy middle. And you should not eat them after 8:00 p.m., unless you want to be awake all night. They are sooooo chocolatey. And sooooo delicious. And better the next day.
Ingredients
Brownies
Directions
Prepare the 9 x 13 inch pan. Line it with foil and butter the foil. You may have to do this by inverting the pan and covering it with the foil. Then press the foil in the pan and butter it!
Melt the butter and chocolate in the top of a double boiler. Let it cool.
In the bowl of a Kitchenaid mixer, beat the eggs with the vanilla extract, almond extract, salt and sugar. Beat at high speed for 10 minutes. This will be a gorgeous glossy batter when you have finished.
On low speed, add the melted chocolate. Don't beat, just mix.
Add the flour and stir it in. Don't beat the batter again. Just mix in the flour.
Pour half the batter into the prepared pan. Sprinkle chocolate chips and pecans in the middle if desired. Then pour the other half over the batter in the pan. Smooth it out.
Bake at 425 degrees for 35 minutes. Half way through put a piece of foil over the pan to prevent burning the top of the brownies. Remove from the oven and let cool in the pan. Then, invert the pan and remove the foil from the brownies. You will cut off a 1/4 inch border from the brownies because it will be too well done. Let the brownies cool completely then cut into squares.
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