Ultimate Chewy Glazed Almond Brownies

Ultimate Chewy Glazed Almond Brownies

Top these chocolatey, chewy brownies with a light almond glaze and then sprinkle with sliced almonds.

20 min.prep time 1:15total time
25 brownies
000 Ratings

Ingredients

Brownie

2 ounces unsweetened baking chocolate
1 ounce semi-sweet baking chocolate
1 1/4 cups sugar
1 1/2 teaspoons vanilla
3 eggs
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Glaze

1 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons water
1/4 cup sliced almonds

Directions

Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.

Combine butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan. Cook over medium heat, stirring occasionally, until smooth (4 to 6 minutes). Remove from heat; stir in sugar and 1 1/2 teaspoons almond extract. Add eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix well.

Spread batter into prepared pan. Bake for 25 to 32 minutes or until brownie begins to pull away from sides of pan. Cool completely.

Combine powdered sugar, 1/4 teaspoon almond extract and enough water to reach desired glazing consistancy. Frost brownies with glaze. Immediately sprinkle almonds over glaze.

TIP: To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate. To substitute unsweetened cocoa for semi-sweet baking chocolate , use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.

TIP:Reduce the baking temperature by 25°F if using dark or nonstick baking pan.

TIP:To prepare brownies in a 13x9-inch baking pan, double all ingredients. Bake for 35 to 40 minutes or until brownie begins to pull away from sides of pan.

TIP:For the tenderest brownies, stir brownie batter just until smooth; do not overmix.

VARIATIONS:

Stir-ins: One-half cup stir-ins (nuts, baking chips, toffee bits,etc.) may be stirred into the batter before baking.

Candy-Topped:Omit glaze and sliced almonds. Substitute vanilla for the almond extract. Before baking, sprinkle brownie batter with 1/2 cup candy-coated chocolate pieces.

Nutrition Facts (1 brownie)

Calories: 150

Fat: 7g

Cholesterol: 35mg

Sodium: 65mg

Carbohydrates: 20g

Dietary Fiber: <1g

Protein: 2g

Recipe #11472©2001Land O'Lakes, Inc.

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