Flourless Caramel-almond Brownies

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 6 ounces bittersweet chocolate, chopped (60 percent to 70 percent cacao)
• 2 ounces unsweetened chocolate, chopped
• 6 tablespoons butter, no substitutions
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa
• 1 1/2 cups almonds, chopped
• 1/2 cup water
• 1 tablespoon light corn syrup
• 1/3 cup heavy cream, warmed

Recipe

• 1 preheat oven to 350 degrees f. grease 8- by 8-inch baking pan. line with foil; grease foil.
• 2 in 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. melt on medium-low 4 minutes or until smooth, stirring. remove from heat; stir in 3/4 cup sugar and vanilla. stir in eggs, 1 at a time, until well blended.
• 3 into same pan, sift cornstarch and cocoa; fold to incorporate. stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. fold in 1 cup chopped nuts. spread evenly into prepared baking pan. bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. cool in pan on wire rack.
• 4 while brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color.
• 5 working quickly, remove from heat and add cream. once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. stir in remaining chopped nuts.
• 6 pour caramel over cooled brownie, tilting pan to spread evenly. let stand at least 2 hours or until caramel has set. cut into 1-inch squares. store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.