2 teaspoons nielsen-massey madagascar bourbon vanilla extract pure
0.5 cup firmly brown sugar dark packed
0.3 teaspoon salt unsalted
0.5 cup butter softened (1 stick)
0.5 teaspoon nielsen-massey chocolate extract pure
3 large eggs
1 cup granulated sugar
2 tablespoons kahlua
0.8 cup nuts toasted coarsely chopped (I used walnuts)
6 oz unbleached flour all-purpose
0.3 cup cocoa unsweetened
1 cup chocolate white coarsely chopped
Equipment
frying pan
oven
mixing bowl
baking pan
hand mixer
aluminum foil
spatula
Directions
Preheat the oven to 350 degrees. Line a 13×9 inch metal pan with foil and spray foil with cooking spray.Sift the flour, cocoa, baking soda and salt together. Set aside.Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa.
Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.Spray a 9 x13-inch baking pan with nonstick cooking spray.
Spread the batter over the bottom of the pan with a rubber spatula.
Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.Makes 32
