Instructions

1. Preheat oven to 350. Butter an 8 inch square baking pan, then line with foil. Make a sling (for easy pick up) on two sides.
2. Use a microwave-safe bowl to heat butter and chocolate chips together at 50% power, 30 seconds at a time. Stir between intervals. Continue stirring until completely smooth. (May take 2 – 3 intervals.)
3. Blend sugars and salt into chocolate mixture, stirring well.
4. One at a time, add in eggs, then almond and vanilla extracts until well combined.
5. Gently add in flour and nuts together, mixing just until flour disappears. (Don’t overmix!)
6. Spread batter evenly into pan and top with extra nuts and chips (optional). Bake in top third of the oven, about 35 minutes.
7. Halfway through baking time, rotate pan and check brownies after 30 minutes. Better to undercook than overcook! Brownies are done when a toothpick inserted in the center comes out with a few crumbs attached.
8. Remove brownies and let cool completely. When cool, wrap well and freeze.
9. To make fudgy filling: finely chop chocolate and set aside.
10. Using the same (cleaned and dry) microwavable bowl, heat cream + maple syrup until boiling, then add chocolate and let sit 30 seconds. Stir gently with a rubber spatula until chocolate is completely melted and smooth. Cover and let firm about an hour.
11. Slice frozen brownies in half lengthwise and spread bottom with a thin, even layer of fudgy filling.
12. If filling hardens, stir with a spoon to achieve a spreadable consistency.
13. Cover with top layer and slice into either 16, 32 or 64 squares, rectangles or diamonds.
14. Store brownies in the refrigerator until several hours before serving.