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Tweed Brownies

Source of Recipe


From "Brownies" by Linda Burum






List of Ingredients



• 6 ounces white chocolate, chopped, divided
  
• 1/2 cup unsalted butter, cut into pieces
  
• 2 large eggs, at room temperature
  
• 3/4 cup sugar
  
• 1/2 tsp salt
  
• 1-1/2 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 1 cup flour
  
• 1/2 cup semisweet chocolate chips
  
• 1/2 cup chopped blanched almonds
  






Instructions



1. Line a 9-inch square baking pan with aluminum foil and butter the foil.
   
   
2. Melt 3 ounces of the chocolate in the top of a double boiler set over hot water. When the chocolate is soft, add the butter one piece at a time. When the butter and chocolate are incorporated, remove from heat and cool slightly.
   
   
3. In the large bowl of an electric mixer, beat the eggs and sugar until very thick. Beat in the salt, vanilla and almond extracts. Add the chocolate-butter mixture and beat to blend. Add the flour and beat just to blend.
   
   
4. Fold in the remaining 3 ounces chopped white chocolate, the chocolate chips and almonds. Transfer to the prepared pan and spread evenly.
   
   
5. Bake in a preheated 350-degree oven 35 minutes. Remove from the heat and cool 10 minutes. Lift the foil lining from the pan and place the brownies on a cooling rack. Refrigerate when cooled. Thirty minutes before serving, remove the brownies from the refrigerator. Remove the foil and cut.
   
   Makes 20 brownies.