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Author Notes: Adapted from what I was told was Katherine Hepburn's recipe. Mexican spices are optional but make a delicious and surprising variation.
Makes: 16 2-in brownies
ounces unsweetened baker's chocolate
teaspoon almond extract (optional)
2 or 3
tablespoons unsweetened cocoa
cup chopped walnuts or pecans
powdered sugar (optional)
- preheat oven to 325
- melt chocolate and butter together
- using hand-held electric mixer, beat in eggs, vanilla, almond extract, coffee, sugar, cocoa and seasonings til they are well mixed and cocoa is absorbed.
- mix in flour and nuts
- pour into 8 inch square pan and bake at 325 for 35-40 minutes or until toothpick or cake tester inserted in center will still show some moisture but top will look dry.
- cool on rack. sprinkle with powdered sugar if desired and cut into squares.