Top these chocolatey, chewy brownies with a light almond glaze and then sprinkle with sliced almonds.
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1 to 2 tablespoons water
1/2 cup Land O Lakes® Butter
2 ounces unsweetened baking chocolate
1/4 cup sliced almonds
1 ounce semi-sweet baking chocolate
1/4 teaspoon almond extract
1 1/4 cups sugar
1 1/2 teaspoons vanilla
3 large Land O Lakes® Eggs
1 1/4 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon salt
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, 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.
Spread batter into prepared pan. Bake 25-32 minutes or until brownie begins to pull away from sides of pan. Cool completely.
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.
- 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.
- Reduce the baking temperature by 25°F if using dark or nonstick baking pan.
- 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.
- For the most tender brownies, stir brownie batter just until smooth; do not overmix.
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