This recipe comes from “The Cookie and Biscuit Bible”.  So good, almost brownie like.

3/4 cup unsalted (sweet) butter, diced

5 oz plain (semisweet) chocolate, chopped (I used about 2/3 cup chocolate chips)

1 cup sugar

1/4 cup soft dark brown sugar

4 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 2/3 cup flour

1 cup walnuts, coarsely chopped

1  Preheat oven to 350.  Grease 12 muffin tins or use paper liners.

2  Melt butter and chocolate in a heatproof bowl set over a pan of hot water.  (I just melted them for about 1 minute in the microwave.)  Transfer to a large mixing bowl.

3  Stir both the sugars into the chocolate mixture.  Mix in the eggs, one at a time, beating well after each addition, then add the vanilla and almond extract.

4  Sift the flour over the chocolate mixture and fold in until evenly combined.  Stir the walnuts evenly into the mixture.

5  Fill the muffin tins almost to the top and bake 30 – 35 minutes.  Let stand for 5 minutes before removing from pan.

The recipe said that it makes 12, but I ended up with 18 muffins.