Basic Boffo Brownies
4 oz. high-quality semi-sweet or bittersweet chocolate
1 T. black cocoa powder, optional
1 stick (½ cup) unsalted butter, cut into pieces
1 cup brown sugar, packed
1 tsp. pure almond extract*
2 large eggs
¾ cup all-purpose flour
2 T. almond meal
¼ tsp. baking powder
½ tsp. salt
½ cup or more semi-sweet chocolate chips (can be mini-chips)
Preheat oven to 350 F. Line an 8”x8” baking pan with parchment paper and spray with Baker’s Joy.
In a heavy 1-½ quart saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, one at a time, mixing well after each addition.
In a bowl, stir together flour, almond meal, baking powder and salt. Slowly fold flour mixture into chocolate mixture, blending thoroughly but not overmixing. Stir in chocolate chips.
Pour batter into pan. Bake 25-30 minutes, or until a tester comes out almost completely clean (be careful not to overbake!!). Cool well before cutting brownies into squares.
The beauty of this recipe is its versatility; use vanilla extract if you prefer, or peppermint, or orange, or . . . )