These freeze well and can be eaten right out of the freezer without defrosting.

1	cup	Butter or butter crisco at room temperature
2	cups	sugar
1	cup	Light brown sugar, firmly pack
2/3	cup	Dark corn syrup
6	large	eggs
6	oz.	Unsweetened chocolate -=OR=-
1 1/2	cups	Cocoa + 6 T oil
2	cups	flour, fork stirred
2	cups	Walnuts or pecans, coarsely broken or chopped
1/2	tea.	Almond extract

• Butter the bottom and sides of two 8x8" square pans. (Do not use one 9x13" pan, batter is so rich the center won't cook as well).
• In a large mixer bowl, stir together until blended: butter, both sugars, and syrup.
• Stir in eggs, one at time until blended. In a small saucepan, over very low heat, melt the chocolate, stir into sugar mixture until well blended. Add almond extract and flour and stir until well blended.
• Add the nuts (I add chocolate chips sometimes, too) and stir until evenly distributed.
• Turn into prepared pans, spread evenly. Bake at 350~ till toothpick comes out clean - about 40 minutes.
• Place on wire rack to cool. Refrigerate uncovered till cool and cut into bars.

  Serving Size : 20