2 oz. unsweetened baking chocolate (two squares)
1/2 cup plus 2 Tbsp. strained whole-wheat flour
1 scant tsp. cinnamon
1 scant tsp. ginger
1 scant tsp.allspice
1/4 scant tsp. finely ground black pepper
4 oz. sweet butter (one stick)
1/2 scant tsp. salt
1 cup dark brown sugar
1 tsp. pure vanilla extract
1/2 tsp. almond extract
4 large egg whites (or two large eggs)
1 generous Cup chopped walnut (pecans may be substituted)

Adjust rack to center of oven. Preheat oven to 350 degrees.

Prepare a eight inch cake pan by placing it upside down. Cut a foot-square piece of aluminum folk. Center the foil over the upside down cake pan and fold down the sides and corners firmly. Gently lift off the foil, turn the cake pan over, and nestle the foil inside. Using a cloth towel, press the foil smooth and tight into the corners of the pan. Spray the foil with Pam, or, if you prefer, brush the sides and bottom of the foiled pan with melted butter.

Melt the unsweetened chocolate in a double boileror microwave. Remove from heat and set aside to cool.

Sift the flour with the cinnamon, ginger, and allspice. Set aside.

Using an electric mixer, cream the cutter. Add the salt, vanilla and almond extracts. Then, add the brown sugar and best until well mixed. Add the egg yolks two at a time (or one egg at time) and beat only until smooth after each addition. Scrape the bowl with a rubber spatula. On low speed, add the sifted dry ingredients. Beat only until incorporated. Stir the nuts in by hand (not with the mixer).

Turn the mixture into the foiled pan and press it in firmly and smoothly to make an even layer.

Bake for 30 minutes. A toothpick inserted into the center will come out barely clean and dry (perhaps a few bits of brownie clinging to the toothpick). Do not overbake.

Cool in the pan on a rack for 60 minutes. Cover with a second second and invert. Remove the pan. Carefully peel or pull way the foil. It should easily come off if it was greased well. Now, place another rack on top and turn over.

To make it easier to cut into serving pieces, chill the brownies for 20 or 30 minutes in the refrigerator (or freezer) until they are quite firm. Then, with a sharp knife, cut into small, rectangular bars. The easiest way to do this is to cut the large brownie in half. Cut each half crossways into thirds. Cut each third, the short way into four pieces.

These brownies will dry out quickly so keep them covered or individually wrap the brownies in plastic wrap or waxed paper. These brownies freeze well.

Makes 24 pieces.

This recipe was adapted from Heatter, M . (1978) Maidea Heatter's Book of Great Chocolate Desserts, New York: Alfred A. Knopf.

 Submitted by Dave Barnett.