What chocolate lover isn’t a fan of brownies? I prefer mine to be rich, dense, and fudgy and am of the mindset that one small decadent bite is better than an entire pan of brownies that are only ho-hum. I’ve adapted this recipe from America’s Test Kitchen by substituting the almond extract for the vanilla extract called for in the original recipe. You could also use amaretto liqueur with similar results or go in a totally different direction by changing the extract flavor to peppermint or creme de menthe.
Regardless of the flavor you add, this recipe is fool proof and can easily be doubled if you are feeding a crowd. Because the brownies are so rich, I cut them into small, 1- inch squares. A little goes a long way with these treats. Versions of this brownie show up at every bake sale I contribute to or buffet table I put together. And they only thing that ever remains on the serving tray is crumbs.
AMARETTO FUDGE BROWNIES
5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into pieces
3 tablespoons Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 teaspoons extract of your choice
1/2 teaspoon salt
1 cup all-purpose flour
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square pan with foil then coat lightly with vegetable spray.
- Melt the chocolates, butter, and cocoa in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
- Whisk the sugar, eggs, extract, and salt together in a large bowl until well combined.
- Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
- Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.
YIELD: 36 small brownies