| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
White chocolate, chopped, divided |
| 1/2 |
c |
Unsalted butter, cut into pieces |
| 2 |
lg |
Eggs, room temperature |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 1 |
c |
Flour |
| 1/2 |
c |
Semisweet chocolate chips |
| 1/2 |
c |
Chopped blanched almonds |
INSTRUCTIONS
Line a 9-inch square baking pan with aluminum foil and butter the foil.
Melt 3 ounces of the chocolate in the top of a double boiler set over hot
water. When the chocolate is soft add the butter one piece at a time. When
the butter and chocolate are incorporated remove from the heat and cool
slightly.
In the large bowl of an electric mixer beat the eggs and sugar until very
thick. Beat in the salt, vanilla and almond extracts. Add the
chocolate-butter mixture and beat to blend. Add the flour and beat just to
blend.
Fold in the remaining 3 ounces chopped white chocolate, the chocolate chips
and almonds. Transfer to the prepared pan and spread evenly.
Bake in a 350 F oven for 35 minutes. Remove from the heat and cool 10
minutes. Lift the foil lining from the pan and place the brownies on a
cooling rack. Refrigerate when cooled. 30 minutes before serving remove the
brownies from the refrigerator. Remove the foil and cut.
Makes 20 brownies.
Posted to EAT-L Digest 08 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 9, 1997.
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