| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; (1 1/2 sticks) |
| 6 |
oz |
Unsweetened chocolate; chopped |
| 2 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 1 |
c |
Plus 2 tablespoons all purpose flour |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
Halved dried sour or Bing cherries or |
|
|
; chopped pitted prunes |
| 1 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 350F. Butter and flour 13x8 1/2-inch glass baking dish.
Melt butter and unsweetened chocolate in heavy large saucepan over low
heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1
at a time, then yolk. Add extracts, then flour and cinnamon and stir until
just blended. Mix in cherries and chocolate chips.
Spread batter in prepared pan. Bake until brownies are firm around edges
and tester inserted into center comes out with a few crumbs, about 35
minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days
ahead. Wrap brownies individually and store airtight.)
Makes about 16 or 32.
Bon Appetit July 1992
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