I did not have almond extract so I used double the amount of vanilla and they came out great. I would suggest cooking them a little less than 45 minutes as the next day they turned hard as a rock! I would do this recipe again though!
I've finally found the fudgy and dense brownies that i'v been looking for.Tid changes in the instruction by melting chocolate and all butter.Gradually stirring in the rest of the ingredients,flour being last.It had a strong almond taste i'm not used too. Next time i'll omit this for more chocolatey taste. Only bake them 33min instead of 45.Few moist crumbs clinging & came out perfect. I chilled them before cutting UPDATE: i made this again the 2nd time, i omit the almond extract, and reduce the sugar to 1 3/4 and i was surprised that they weren't as fudgy as using 2 c of sugar. But when i put them in the refrigarator, they turned out fudgy
These were fudgy, moist and delicious brownies! I followed the recipe exactly and I can't believe how much flavor the almond extract added to these treats! It is defenitly something I'll add to all of my brownies in the future! Rich and delicious! I did have to bake mine about 10 minutes longer as they were still undone in the center when I took them out after 45 minutes. Delicious!
Simply delicious...I love them soft like this and they taste great. I used the 9x13 pan and we served them for brownie sundaes. YUM!
Wonderful, flavorful and very fudgy, eebrag! I did change a few things as I went along. I melted the chocolate as my first step, to allow time to cool. (I might mention, to save time, you can do this step in the microwave.) I melted the chocolate over the stovetop though, to follow your directions. I also used a little smaller pan to make the brownies a little thicker. I shortened the baking time by about 3 minutes and the end result was marvelous! Very rich and very fudgy!! My husband tells me, when it comes to dessert, "if it doesn't contain chocolate, don't bother!" He gobbled these up ; ) Thanks, eebrag!