Remove from heat, add sugar, vanilla extract and stir until smooth. I was out of vanilla extract and used almond extract.
Pour the batter into a greased pan, spread the batter evenly and bake in a preheated oven for 28-30 minutes or until a toothpick inserted in the center of the brownie comes out with moist crumbs. I baked on a middle rack for 33 minutes in my oven.
Let the pan cool for few minutes, cut the brownie into 16 pieces and let cool completely in the pan.
Store in an airtight container for days or wrap them airtight and freeze for upto 3 months. Thaw the brownies at room temperature and enjoy.