This fudgy brownies are for real chocolate lovers – a piece of brownie with a dollop of vanilla icecream….. really delicious you know... And this one is from the Cusinart Recipe Booklet – The credit goes to them.
All purpose flour -- ¾ cup
Baking soda -- 1 tsp
Unsalted Butter -- 1 cup
Unsweetened Chocolate -- 6 oz
Bittersweet Chocolate -- 2 oz
Cocoa Powder -- 1 tbsp
Large Eggs -- 4
Egg Yolk -- 1
Granulated Sugar -- 2 cups
Brown Sugar -- 1 cup packed
Instant Expresso Powder -- 2 tsp
Vanilla Extract -- 2 tsp
Table salt -- 1 tsp
Bittersweet Chocolate chips -- ¾ cup
Chopped Almonds -- ½ cup
Preparation of the brownie:
Preheat oven to 350 F. Coat a 13x9 inch baking pan with non-stick cooking spray/butter. Line with parchment paper/Aluminum foil. Reserve.
Sift together the flour, baking soda and salt.
Add the butter and chocolates (other than the choco chips & cocoa powder)to a heat proof bowl and place over a pot of simmering water.
Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature.
In a large bowl, beat the eggs and the yolk for about 30 sec. Add the granulated sugar and brown sugar and beat until light and thickened. Add instant expresso and vanilla; beat until well combined.
Stir the flour mixture into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix until they are just incorporated.
Fold in the chocolate chips and chopped almonds.
Pour into the prepared pan. Bake for about 45 – 50 minutes or until the edges are dry.