Double-Chocolate Almond Brownies

1. 1

   Preheat oven to 375F and line bottom and sides of an 8 x 4 x 3-inch loaf pan with foil, leaving a 1/2-inch overhang all around.

2. 2

   On a baking sheet toast almonds in middle of oven until golden, about 7 minutes.

3. 3

   Into a small bowl sift together flour, baking powder, and a pinch salt.

4. 4

   In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth.

5. 5

   Remove top of double boiler or bowl from heat and stir in sugar and vanilla until combined well.

6. 6

   Whisk in egg until combined well and stir in almonds, flour mixture, and chocolate chips until just combined.

7. 7

   Pour batter into loaf pan and bake in middle of oven until a tester inserted 1 inch from side of pan comes out clean, 20 to 25 minutes.

8. 8

   (Center will be fudge-like.)

9. 9

   Cool brownies in pan on a rack 5 minutes and lift out foil with brownies onto rack.

10. 10

    Cut brownies into serving pieces.

11. 11

    Brownies keep in an airtight container 3 days or frozen up to 2 weeks.

No additional tips available.