Talia's Chewy Chocolatey Brownies

[ Dark Chocolate Chips ]

In my last post about the foodie care package Talia in Amsterdam sent me, I failed to emphasize how delectable her chocolate brownie tasted. It had a lingering scent from the almond essence infused that gives the brownie an added notch of oomph. The generous amount of walnuts used highly enhanced both the texture and nutritional value of this treat. I brought some to French class and shared with some of my classmates and all were awed by how tasteful Talia's version of this American confection could be. Truth be told, I tend to shun them at office potlucks or baby showers when I was living in the states because they're usually too sweet. With the hint of almond fragrance, and the controlled volume of sugar, this brownie promises a crowd-pleasing effect.

Talia's Chewy Chocolatey Brownies

Preheat oven to 165 degrees C or 325 degrees F

Combine items in a heatproof bowl:
140g butter
1 1/4 cups sugar
3/4 cups + 2 tablespoon unsweetened cocoa
1/4 teaspoon salt

Place bowl over simmering water in a bain-marie and stir mixture occassionally until completely melted and hot (but never boiling!) Remove from heat and stir in:
2 teaspoons of almond or vanilla extract

Add, mixing well between addtions:
2 cold eggs
1/2 cup flour

Once all is well-combined, beat vigorously for 40 stokes with a wooden spoon.
Stir in 2/3 cup chopped walnuts or pecans

Bake for 20-25 minutes until a toothpick inserted to center emerges slightly moist.

Slice them up and share them with family/friends or slobber it up guilt-free all by yourself!