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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.


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20 min
Prep Time
1 hr 15 min
Total Time
25
brownies

Ingredients

Glaze

1 to 2 tablespoons water

Brownie

1/2 cup Land O Lakes® Butter

2 ounces unsweetened baking chocolate

Glaze

1/4 cup sliced almonds

Brownie

1 ounce semi-sweet baking chocolate

Glaze

1/4 teaspoon almond extract

Brownie

1 1/4 cups sugar

1 1/2 teaspoons vanilla

3 large Land O Lakes® Eggs

1 1/4 cups all-purpose flour

Glaze

1 cup powdered sugar

Brownie

1/4 teaspoon salt

How to make

  1. STEP 1

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

  2. STEP 2

    Combine butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until smooth. 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.

  3. STEP 3

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

  4. STEP 4

    Stir powdered sugar, 1/4 teaspoon almond extract and enough water to reach desired glazing consistency together in bowl. Frost brownies with glaze. Immediately sprinkle almonds over glaze.

Tip #1

- 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 #2

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

Tip #3

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

Tip #4

- For the most tender brownies, stir brownie batter just until smooth; do not overmix.

Tip #5

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 #6

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

Tip #7

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 #8

For the most tender brownies, stir brownie batter just until smooth; do not overmix.

Nutrition (1 brownie)

150 Calories
7 Fat (g)
35 Cholesterol (mg)
65 Sodium (mg)
20 Carbohydrates (g)
<1 Dietary Fiber
2 Protein (g)
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