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