This is the weirdest recipe I've made in a while. I thought it would be more like a brownie minus the chocolate flavor/color, but they're cakey and sort of spongy. (My guess is this is due to beating the eggs and sugar, and also due to the two cups of flour; brownie recipes would have less flour for this size pan.) They seem better after a few hours/the next day when they're a little more dense.
Preheat oven to 325. Grease a 9x13 pan (I used flour+grease Pam spray.)
- 4 eggs
- 2 cups sugar (I used less, between 1.5 and 1.75 cups, which is plenty)
- 1 cup butter, melted (I used salted butter)
- 2 cups all-purpose flour
- 2 1/2 teaspoons almond extract (I used a little more, almost a tablespoon)
Beat the sugar and eggs with mixer. Add in butter, flour, almond extract. Mix well. Spread into pan and bake for 30-35 minutes or until toothpick inserted into center of pan comes out clean. (I was worried they'd be underbaked at that point, but they were fine. They seemed weird until they cooled and sat for a while.)
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