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Barb Schaller's Chocolate Brownies*

List of Ingredients

1 cup (2 sticks) unsalted butter
4 oz unsweetend baking chocolate (Hershey's)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon almond extract
3/4-1 teaspoon baking powder
1-1/3 cups cake flour (6 oz)
OPTIONS (see below)
1 cup chopped walnuts or pecans
1/2-3/4 cup Barb Schaller's Peach Melba Preserves (M.A. Gedney Company's Award Winning State Fair Recipes line)


Recipe

Adjust oven rack to center position and heat oven to 350F. Melt butter and chocolate together in a medium saucepan set over simmering water OR in a 2-quart bowl in a microwave on medium power; set aside to cool for about 5 minutes.

Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.

Whisk sugar into cooled chocolate mixture. Whisk in eggs and extracts, then fold in flour mixture (and nuts, if using them) until just combined. Spread batter into greased 9x13" baking pan, smooth into corners (Note: If using Peach Melba Preserves, omit nuts and spoon tablespoonsfuls of jam/preserves on top of batter and swirl into batter with knife to distribute); bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgey crumbs, about 35 minutes. If batter coats toothpick, return pan to oven and bake 2-4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Wrap in plastic, then foil, for up to 2 days - to preserve moistness, cut and remove brownies only as needed.) Makes 24 bars. (Rather than greasing the pan, I always line it with baking parchment. Makes for easy clean-up and doesn't tie up use of the pan).


The _real_ name of these delights is: Barb Schaller's Famous Orgasmic Chocolate Brownies.
Eat 'em up...and do try to control yourself.
(Keep the moaning low out of consideration for the neighbors.)