Bake Sale Brownies
1 cup Butter or butter Crisco at — room temperature
2 cups Sugar
1 cup Light brown sugar — firm pack
2/3 cup Dark corn syrup
6 large Eggs
6 ounces Unsweetened chocolate -=OR=-
1 1/8 cups Cocoa + 6 T oil
2 cups Flour — fork stirred
2 cups Walnuts or pecans, coarse chopped
1/2 teaspoon Almond extract
Butter the bottom and sides of two 8×8″ square pans. (Do not use one 9×13″ pan, batter is so rich the center won’t cook as well). In a large mixer bowl, stir together until blended: butter, both sugars, and syrup. Stir in eggs, one at time until blended.
In a small saucepan, over very low heat, melt the chocolate, and then stir into sugar mixture until well blended. Add almond extract and flour and stir until well blended. Add the nuts (I add chocolate chips sometimes, too) and stir until evenly distributed. Turn into prepared pans, spread evenly. Bake at 350ºF till toothpick comes out clean – about 40 minutes. Place on wire rack to cool. Refrigerate uncovered till cool and cut into bars. These freeze well and can be eaten right out of the freezer without defrosting.