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Almond Fudge Brownies

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Almond Fudge Brownies
2010-11-23 Other
3.5 2

Rich fudgie brownies with an almond topping


1 cup Slivered Almonds
½ cup Sugar
½ cup (1 Stick) Unsalted Butter
2 Tbsp All-purpose Flour
1 Large Egg
½ tsp Almond Extract
2 Tbsp Amaretto
6 oz Unsweetened Chocolate
1 cup (2 Sticks) Unsalted Butter
2¼ cups Sugar
4 Large Eggs
½ tsp Almond Extract
1 tsp Vanilla Extract
1¼ cups All-purpose Flour
½ tsp Salt


Preheat oven to 325 degrees. Butter a 9x13” baking pan.

Spread the almonds on a baking sheet, and bake at 325 degrees for 12 minutes, or until lightly browned. Cool slightly. Combine toasted almonds and ½ cup sugar in a food processor. Process for 30 seconds to grind the almonds. Add the remaining topping ingredients, and process for an additional 30 seconds. Set aside while preparing the brownie base.

Combine the chocolate and 2 sticks of butter in a large microwave-safe bowl. Microwave them until they are both melted, stirring every 30 seconds. Let cool slightly. Stir in the sugar, then the eggs and extracts. Stir in the flour and salt until just combined.

Spread the brownie layer in the prepared pan. Drop the topping by rounded teaspoons all over the top of the base.

Bake for at 325 degrees for about 35 minutes, or until a toothpick inserted near the middle comes out with moist crumbs sticking to it.

Cool completely before cutting. These taste best if you wrap the cooled pan of brownies and let it sit overnight before cutting, but they still taste great the same day.