Lily's Brownies

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READY IN: 6hrs 50mins
SERVES: 20-25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a CONVECTION oven to 350 degrees.
  • Line an 11 x 9 inch pan with foil leaving a little overhand around the edges.
  • Butter the foil.
  • Melt the chocolate and butter in a small saucepan over very low heat, stirring often and watching carefully just until smooth.
  • Using an electric mixer, beat the eggs, vanilla and almond extracts, and sugar in a large mixing bowl at the highest speed for 10 minutes.
  • The mixture will be thick and increase in volume.
  • Mix in the melted chocolate and butter mixture at a low speed until just blended.
  • Add the flour and stir just until mixed.
  • Turn the brownie mixture into the prepared pan.
  • Bake the brownies in the center of the convection oven just until a hard crust forms and the edges are very slightly browned, which is about 20 minutes.
  • The batter in the center will seem undercooked.
  • Let the brownies cool until they are room temperature.
  • This is the hard part, refrigerate the brownies at least 6 hours or overnight.
  • This is what gives them a great fudgy and crusty texture.
  • Lift the brownies from the pan using the foil, then cut into 25 small squares.
  • (They are very rich).
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