| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These are rich, moist in the middle brownies with a crisp, crunchy top.

Deluxe Brownies

8 ounces unsweetened chocolate
1 cup butter
5 large eggs

3 3/4 cups granulated sugar

1 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

1. Preheat oven to 425*F (220*C). Line a 13 x 9 x 2-inch pan with foil and generously grease.
2. Melt chocolate and butter together over a double boiler or using a microwave, stirring occasionally. Set aside to cool to room temperature.
3. Using an electric mixer, beat eggs with sugar, instant coffee, vanilla, almond extract and salt at high speed for 10 minutes.
4. 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 baking pan.
5. Bake for 15 minutes then cover with a sheet of aluminum foil to prevent over browning. Rotate pan then continue baking 20 more minutes. (Bake exactly 35 minutes total...no more no less.) When done, the brownies will have a thick, crisp crust on top but when a wooden pick is inserted into the middle it will come out wet.
6. Let cool at room temperature then cover and refrigerate a few hours before cutting. Wrap brownies individually and store in an airtight container.

Makes 24 brownies.