Not So Blonde Brownies

Serves: 15

1 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 eggs
1/2 tsp. Nielsen-Massey Pure Chocolate Extract
2 Tbsp. Kahlúa
1 cup coarsely chopped white chocolate
3/4 cup coarsely chopped nuts of choice (optional)

1. Preheat oven to 350 degrees. Sift flour, cocoa, baking soda and salt together. Set aside.

2. Cream butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add eggs one at a time, beating well after each addition. Beat in chocolate extract and Kahlúa. Add sifted dry ingredients in two additions, beating well after each addition. Fold in white chocolate chunks and nuts.

3. Spray a 9x13-inch baking pan with nonstick cooking spray. Spread batter over bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from sides of the pan.

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