ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND FLOUR BROWNIES
Delicious brownies that are actually almost healthy for you!
Provided by michelle taylor
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
- Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.
Nutrition Facts : Calories 215 calories, Carbohydrate 24.3 g, Cholesterol 46.5 mg, Fat 13.5 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 18.4 mg, Sugar 20.4 g
ALMOND BUTTER BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
- Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
- For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.
CHERRY-ALMOND BROWNIES
Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
- Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
- Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.
Nutrition Facts : Calories 372 g, Fat 26 g, Fiber 3 g, Protein 6 g
V'S ALMOND JOY--EE BROWNIES
If you like Almond Joy candy bars, brownies and a rich sinful dessert, try this one! Taking a brownie mix and adding almond extract to the batter and combining marshmellow cream, condensed milk and coconut making the creamy part and topped with toasted almond slivers. Oh YUM!!!
Provided by Vseward Chef-V
Categories Bar Cookie
Time 48m
Yield 18 brownies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare Brownies as indicated on the box but add 1 tsp almond extract the same time you add the eggs. Cool. When the brownies are cool, poke holes all over the brownie's surface with a fork. (Keep the oven on).
- Put the condensed milk into a small medium sized saucepan and bring to a low boil over medium heat. Stir often so it doesn't turn the milk into caramel. Add the marshmallow cream and continue mixing until combined. Add the coconut and mix well. Spoon the coconut mixture over the cooled brownies and put it back in the oven for 8 minutes. Cool. (Turn off oven).
- In small bowl, melt chocolate chips in the microwave for a minute at a time and mix well. Continue until completely melted. Drizzle over bars. While the chocolate is still soft and unset, scatter almonds over the bars too. Cover lightly and store in the refrigerator until ready to serve.
- Cut brownies 3 lines lengthwise with a sharp knife, then 5 lines across. You'll have 18 beautiful almond-joy-ee brownies!
- Raves all around!
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ALMOND FLOUR BROWNIES RECIPE | KING ARTHUR BAKING
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4.4/5 (335)Calories 230 per servingTotal Time 48 mins
- Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep., In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs., Stir in the almond flour and baking powder., Scoop the batter into the prepared pan, spreading it to the edges., Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester., Remove the brownies from the oven and cool them for about 15 minutes before cutting.
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4.5/5 (7)Estimated Reading Time 2 minsServings 16
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
- Meanwhile, heat chocolate, butter, and cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and stir in espresso powder and vanilla. Let cool.
- Increase oven temperature to 375°. Lightly coat an 8x8" baking dish with nonstick spray, then line with parchment paper, leaving a 2" overhang on 2 sides. Coat parchment with nonstick spray.
- Roll out almond paste between 2 sheets of parchment to an 8x8" square (it will be very thin; it’s okay if there are some holes and/or jagged edges).
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