Fourless Carmel Almond Brownies

By Mary-10

Ingredients

• 6 oz. bittersweet chocolate (60% to 70% cacao), chopped
• 2 oz. unsweetened chocolate, chopped
• 6 Tablespons butter ( no substitution )
• 1/2 teaspoon salt
• 11/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa
• 1 1/2 cup roasted salted almonds, chopped
• 1/2 cup water
• 1 tablespoon light corn syrup
• 1/2 cup heavy cream, warmed

Preparation

Step 1

Preheat oven to 350 degrees
Grease 8" x 8" baking pan. Line with foil, grease foil
in 4 quart saucepan combine chocolates, 4 tablespoons butter and 1/4 teaspoon salt. Melt on Medium low 4 minutes or until smooth, stirring. Remove from heat and stir in 3/4 cup sugar and vanilla. Stir in eggs 1 at a time until blended
Into same pan, sift cornstarch and cocoa and fold to incorporate. Stir batter vigorously for at least 1 minute or until battter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack
While brownie cools in 4 quart saucepan, stir remaining 3/4 cup sugar, water corn syrup, and 1/4 teaspoon salt. Cook on medim high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color. Working quickly remove from heat and add cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
Pour carmel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until carmel has set. Cut into 1 inch squares. Store brownies in airtight container, layered with waxed paper at rooom temperature two days.