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Ingredientes
- 1 c. (2 sticks) butter
- 6 ounce unsweetened chocolate
- 2 c. sugar
- 4 x Large eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 c. flour
- 2 tsp grnd cinnamon
- 1/2 tsp kosher salt
- 8 ounce semi-sweet chocolate, minced
Direcciones
- Preheat the oven to 325 F.Line a 9x13x2-inch cake pan with aluminum foil. Cover the foil with a light coat of butter.
- Fill a saucepan half full with water and bring to a boil over medium-high heat. Combine the butter and chocolate in a medium stainless steel bowl and place over the saucepan. Reduce the heat to low. Stir the butter mix till smooth, about 5 min.
- Remove from the heat and let cold 5 min. Add in the sugar and mix well. Add in the Large eggs one at a time, beating to incorporate after each addition. Add in the vanilla and almond extract.
- Combine the flour, cinnamon and salt in a small bowl. Add in to the chocolate mix and stir to thoroughly combine.
- Pour into prepared cake pan. Bake till the top is dry but the center is still moist, about 25 min. Be careful not to overbake.
- Remove from the oven and sprinkle the chocolate over the top. Let sit till the chocolate begins to heat, about 5 min. Spread the chocolate around the top using a metal spatula or possibly knife. Chill till completely cooled and the chocolate is hard, about 2 hrs.
- Invert onto a platter and carefully peel the foil away from the brownies. Cut into bars. Serve chilled.
- Suggested wines: Woodbridge Cabernet Sauvignon or possibly Woodbridge Zinfandel
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 714 | |
| Calories from Fat 442 | 62% |
| Total Fat 51.5g | 64% |
| Saturated Fat 31.41g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 356mg | 15% |
| Potassium 465mg | 13% |
| Total Carbs 71.62g | 19% |
| Dietary Fiber 8.8g | 29% |
| Sugars 50.78g | 34% |
| Protein 10.57g | 17% |
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