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6hrs 50mins
20-25 brownies

Ingredients Nutrition


  1. Preheat a CONVECTION oven to 350 degrees.
  2. Line an 11 x 9 inch pan with foil leaving a little overhand around the edges.
  3. Butter the foil.
  4. Melt the chocolate and butter in a small saucepan over very low heat, stirring often and watching carefully just until smooth.
  5. 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.
  6. The mixture will be thick and increase in volume.
  7. Mix in the melted chocolate and butter mixture at a low speed until just blended.
  8. Add the flour and stir just until mixed.
  9. Turn the brownie mixture into the prepared pan.
  10. 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.
  11. The batter in the center will seem undercooked.
  12. Let the brownies cool until they are room temperature.
  13. This is the hard part, refrigerate the brownies at least 6 hours or overnight.
  14. This is what gives them a great fudgy and crusty texture.
  15. Lift the brownies from the pan using the foil, then cut into 25 small squares.
  16. (They are very rich).

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