Tweed brownies

1 Servings

Ingredients

Quantity Ingredient
6 ounces White chocolate, chopped, divided
½ cup Unsalted butter, cut into pieces
2 larges Eggs, room temperature
¾ cup Sugar
½ teaspoon Salt
1½ teaspoon Vanilla extract
½ teaspoon Almond extract
1 cup Flour
½ cup Semisweet chocolate chips
½ cup Chopped blanched almonds

Directions

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@...> on Feb 9, 1997.

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