Amazing Brownies

I'm honestly a big believer in brownie mixes. They are easy and usually just as good as homemade. But this recipe is the exception to that rule. They take just a little extra time but the result is well-worth it!

Tips:

1. I use cake flour in this recipe. If you use regular all-purpose flour, omit the extra two tablespoons. The result will be a slightly heavier brownie.

2. When a recipe calls for vanilla, I frequently divide that amount into half vanilla extract, half almond extract. If you don't have almond extract handy, use the full amount of vanilla. (I keep almond extract on hand at all times...it's amazing how often you use it!)

3. Be SURE to let the chocolate/butter mixture cool completely or the result will be a very heavy, overly chewy brownie.

Ok...here's the recipe!

• 1/2 cup (1 stick) butter
• 4 oz unsweetened (baking) chocolate
• 4 eggs
• 1/4 t salt
  
• 2 cups sugar
• 1/2 t vanilla extract
  
• 1/2 t almond extract
• 1 cup plus 2 T cake flour
  

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan (or a 9x9 pan if you prefer more cake-like brownies). Do NOT flour the pan.
3. In saucepan, melt butter and chocolate. Let cool COMPLETELY.
4. Beat eggs and salt until light in color and foamy.
5. Gradually add sugar and flavorings, beating until thick
6. Using a wooden spoon or spatula, stir in cooled chocolate with a few swift strokes. Do NOT use the electric beater.
7. Stir in flour just until combined.
8. Bake for 25 minutes. Delicious! :)