8 oz unsalted butter
6 ounces really good unsweetened chocolate, chopped
1 2/3 cups granulated sugar
2/3 cup light or dark brown sugar, lightly packed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
5 large eggs
1/4 scant teaspoon salt
2 cups all purpose flour (9 oz)
3/4 cups sliced almonds (more or less)
3-4 tablespoons Amaretto


Preheat oven to 350 degrees F. and line a 15×10 inch pan with foil and spray foil with cooking spray.
In a large saucepan over medium heat, melt butter.
When butter is partially melted, stir in the chocolate.
Cook the chocolate and butter over low heat, stirring until chocolate is melted and mixture is smooth.
Remove from heat and stir in sugars, corn syrup and vanilla.
Wait a minute or two and then stir in the eggs and salt.
When salt is thoroughly mixed in, add the flour and stir just until it disappears.
Pour the brownie mixture into pan and scatter almonds over the top.
Bake for 25 to 30 minutes and let cool to room temperature. Chill for about an hour.
Glaze a bit of amaretto across top with a pastry brush.

Servings: Roughly 3 dozen.

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