Preheat the oven to 350 degrees F. 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 9×13 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.
Almost everything that has chocolate or chocolate flavor in it also has vanilla.
Preheat the oven to 180 degrees C. 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 23×33 cm 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.
Almost everything that has chocolate or chocolate flavor in it also has vanilla.
Madagascar Bourbon Pure Vanilla Extract
Pure Chocolate Extract
