A classic recipe for rich, fudgy brownies. This simple recipe uses melted unsweetened chocolate and beaten eggs to create a dense, chewy texture and a beautiful, shiny top.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 oz | Unsweetened Chocolate |
| ½ Cup (1 stick) | Sweet Butter (Unsalted Butter) |
| 2 | Eggs |
| 1 Cup | Sugar |
| ½ Cup | Shredded Unblanched Almonds |
| ½ Cup | Un-sifted All-Purpose Flour |
Instructions
- Preheat your oven to 350°F. Grease a 9-inch square pan.
- Melt the chocolate and butter together over a double boiler (or in the microwave in 30-second intervals, stirring in between). Set aside to cool slightly.
- In a medium bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture is thick, pale, and falls from the beaters in a ribbon (about 3-5 minutes).
- On low speed, gently mix in the cooled chocolate and butter mixture.
- Using a spatula, fold in the flour and almonds until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan on a wire rack before cutting.
