Recipe and commentary by Joanne Linehan from the article “Peaches in the Summertime, Apples in the Fall” from the June-July 2022 issue.
“I think my relationship with food is a creative outlet. I went to school to learn to be creative and playful. Remember, I was trained to be a preschool teacher. The kitchen is my sanity, my place to create.”
(Makes 15-20 brownies)
- 8 ounces unsalted butter
- 8 ounces unsweetened chocolate
- 2 1/2 cups sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 eggs
- 1 1/2 cups all-purpose flour
- 1 cup bittersweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup chopped almonds
In a large heavy saucepan over low heat, combine the butter and unsweetened chocolate. Stir until melted and smooth. Remove from heat.
Whisk sugar, salt, and vanilla into the chocolate mixture. Whisk in eggs, one at a time, mixing well after each addition. Continue to whisk until mixture is smooth. Add flour, stirring until blended; stir in chocolate chips.
Pour batter into a 9×13 pan lined with foil. Sprinkle almonds on top of batter.
Bake at 325 degrees for approximately 50 minutes; let cool in pan on wire rack.
Using foil, lift brownies out of pan. Peel foil away, cut into squares, and refrigerate in an airtight container.
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