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Almond Fudge Brownies

8 oz. Unsweetened Chocolate
1 Cup Butter
5 Large Eggs
1 Tbsp. Watkins Vanilla, Original Double-Strength
2 teas. Watkins Almond Extract
3 3/4 Cups Sugar
1 2/3 Cups All-Purpose Flour

Preheat oven to 350 degrees. Line a 11x9-inch pan with aluminum foil leaving a little overhang around the edges of the pan. Butter the foil. Melt the chocolate and butter in a small saucepan over low heat, watching carefully and stirring occasionally, just until smooth.

Using an electric mixer, beat the eggs, Watkins Vanilla, and almond extracts, and sugar in a large mixing bowl at the highest speed for about 10 minutes. The mixture should increase in volume and look like softened ice cream. Mix in melted chocolate mixture on low speed just until blended. Add the flour. Stir until just mixed. Turn brownie mix into prepared pan. Bake the brownies in the center of the oven just until a hard crust forms on top and the edges are very slightly browned, about 18-22 minutes. The batter underneath will be runny and under baked by normal baking standards. Let the brownies cool to room temperature.

Refrigerate the brownies at least 6 hours or overnight. Using the foil, lift brownies from pan. Remove foil and cut into 20-25 squares.

Per Serving (excluding unknown items):
6824 Calories; 333g Fat (41.7% calories from fat); 74g Protein; 976g Carbohydrate; 40g Dietary Fiber; 1432mg Cholesterol; 2194mg Sodium.

Exchanges: 14 1/2 Grain (Starch); 5 1/2 Lean Meat; 64 Fat; 50 1/2 Other Carbohydrates.

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