Almond Joy Double Chocolate Cookie Brownie Recipes

Steps:

• Preheat oven to 325 degrees.
• Grease a 9 x 13 inch baking pan.
• Melt margarine then stir in cocoa.
• Mix sugar and eggs into the mixture.
• Add vanilla, flour, and salt.
• Bake 25 to 30 minutes, or until cooked through.
• Let the brownies cool for about 40 minutes.
• In a separate bowl, combine the coconut and sweetened condensed milk. Stir until well combined.
• Spread the mixture over the cooled brownies.
• Drizzle the melted chocolate over the brownies and top with slivered almonds.
• Let the melted chocolate set, slice the brownies, and serve.

Steps:

• Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
• Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
• In a medium bowl, combine coconut and sweetened condensed milk.
• With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
• Press an almond into the top of each.
• Place brownies in the freezer to harden for about 15 minutes.
• Melt almond bark or candy melts according to directions.
• Remove brownies from freezer and dip the tops in the chocolate.
• Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.

Steps:

• Preheat oven to 325º and grease and flour a 9x13" baking pan.
• Grate the chilled almond paste into medium bowl, using the large hole side of a grater.
• Add the brownie mix and the chocolate chips to the almond paste.
• Mix with fingertips to make sure almond paste is not stuck together and is well mixed with the brownie mix and chips.
• Beat the eggs, oil and water called for on brownie box in separate bowl.
• Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed.
• Spread prepared batter into prepared pan and bake according to time listed on box, adding 2-3 minutes.
• Garnish with toasted almonds, if using.
• Cool on wire rack.
• Serve warm with chocolate almond chip ice cream and chocolate syrup for a real down home dessert.

Steps:

• Preheat oven to 375°F and line bottom and sides of an 8 x 4 x 3-inch loaf pan with foil, leaving a 1/2-inch overhang all around.
• On a baking sheet toast almonds in middle of oven until golden, about 7 minutes. Into a small bowl sift together flour, baking powder, and a pinch salt. In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in sugar and vanilla until combined well. Whisk in egg until combined well and stir in almonds, flour mixture, and chocolate chips until just combined. Pour batter into loaf pan and bake in middle of oven until a tester inserted 1 inch from side of pan comes out clean, 20 to 25 minutes. (Center will be fudge-like.)
• Cool brownies in pan on a rack 5 minutes and lift out foil with brownies onto rack. Cut brownies into serving pieces. Brownies keep in an airtight container 3 days or frozen up to 2 weeks.

Steps:

• Heat oven to 350°F.
• Grease 9-inch square pan.
• In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
• Add sugar and vanilla; blend well.
• Add eggs 1 at a time, beating well after each addition.
• Stir in flour, salt and chopped almonds; mix well.
• Spread in greased pan.
• Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
• Cool completely; cut into bars.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, mix shortening and sugar together. Add eggs, one at a time, mixing well in between eggs, then add vanilla and water.
• In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Stir flour mixture into shortening/sugar mixture (don't over mix) and add in the chocolate chips.
• Drop spoonfuls of dough onto ungreased baking sheets.
• Bake for 7 to 9 minutes. Let cookies cool for a couple of minutes on baking sheet (about 2-3 minutes) and then move the cookies to wire racks to cool completely.