These are rich, moist in the middle brownieswith a crisp, crunchy top.
Recipe: Deluxe Brownies
8 ounces unsweetened chocolate 1 cup butter 5 large eggs3 3/4 cups granulated sugar1 tablespoon instant coffee granules 2 teaspoons vanilla extract 1/2 teaspoon almond extract 3/4 teaspoon salt 1 2/3 cups all purpose flour, sifted 2 cups walnut halves, lightly toasted and chopped coarsely
Preheat oven to 425°F (220°C).Line a 13 x 9 x 2-inch pan with foil and generously grease.
Melt chocolate and butter together overa double boiler or using a microwave, stirring occasionally.Set aside to cool to room temperature.
Using an electric mixer, beat eggs withsugar, instant coffee, vanilla, almond extract and salt at highspeed for 10 minutes.
On low speed add the chocolate mixture,beating only until mixed. Add the flour, beating until mixed.Stir in the chopped nuts. Turn batter into the prepared bakingpan.
Bake for 15 minutes then cover with asheet of aluminum foil to prevent over browning. Rotate pan thencontinue baking 20 more minutes. (Bake exactly 35 minutes total…nomore no less.) When done, the brownies will have a thick, crispcrust on top but when a wooden pick is inserted into the middleit will come out wet.
Let cool at room temperature then coverand refrigerate a few hours before cutting. Wrap brownies individuallyand store in an airtight container.
Makes 24 brownies.
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