If one is going to take the trouble to make chocolate brownies, and incur the wrath of the Fat-god for eating them, one may as well make them right. Brownies from a box? No thank you. This is my dear friend Suzanne’s recipe, which she originally got from Epicurious and modified to use almond extract in place of the vanilla (the original recipe calls for 1/2 tsp of vanilla). They are the kind of brownie that can’t make up their mind whether they would rather be cake or fudge. The almond extract gives these brownies a wonderful flavor, a perfect blend with the cocoa and pecans.

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