BITE-SIZE CHOCOLATE ALMOND BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Using a stand mixer with a paddle, mix the almond paste. Gradually add the eggs one at a time. Add the cocoa powder and mix until combined. Warm the melted butter and add it to the mixture until completely combined. Butter and flour mini muffin tins or flexipan molds, however, if you prefer, you can use paper liners for the muffin tin. Fill each cavity 1/8-inch from the top. Bake for 8 minutes being careful not to overbake or they will be too dry.
CHOCOLATE CHUNK ALMOND BROWNIES RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spary. In medium bowl, mix cookie mix and cocoa. Stir in butter, water and almond extract just until dry ingredients are moistened. Stir in 1/3 cup of the almonds. Spread into pan. Bake 18 to 20 minutes or until toothpick inserted 2 inches from edge of pan comes out clean and center feels just set when lightly touched in center; do not overbake. Cool completely. Frost with frosting; sprinkle with remaining almonds and coconut, press in gently. Makes 16 brownies.
CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY
Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce
Provided by Codii Lopez
Categories Desserts
Yield 12 brownies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 350°F (180°C).
- Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
- OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
- OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
- Stir in the chocolate chunks.
- In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
- Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
- Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
- Serve with a scoop of ice cream and a drizzle of caramel.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams
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.
CHOCOLATE ALMOND BROWNIES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™
There is something decadent about the flavors of dark chocolate and cherry. This rich brownie recipe, accentuated by notes of toasted almond, delivers on indulgence in every bite.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil. Lightly grease.
- Combine flour, baking powder and salt in small bowl.
- Melt butter and semi-sweet morsels in large, microwave-safe bowl on 100% (HIGH) power for 45 seconds. Microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. Stir in sugar, eggs and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels and almonds. Spread into prepared baking pan. Sprinkle 1/4 cup DelightFulls morsels over top.
- Bake for 30 minutes or until wooden pick near center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
- To serve, coarsely chop remaining 1/4 cup DelightFulls Morsels. Spoon 1 teaspoon of Cream Cheese Topping onto each brownie bar. Sprinkle with chopped DelightFulls morsels.
- Cream Cheese Topping: Whisk together 1/3 less fat cream cheese (Neufchatel) and powdered sugar in small bowl until creamy.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 24.1 g, Cholesterol 37 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 143.2 mg, Sugar 18.1 g
CHOCOLATE CHUNK ALMOND BROWNIES
These indulgent buttery rich brownies accented with coconut and almonds were inspired by Facebook fan Chrystelle and brought to life by the Betty Crocker Kitchens.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spary.
- In medium bowl, mix cookie mix and cocoa. Stir in butter, water and almond extract just until dry ingredients are moistened. Stir in 1/3 cup of the almonds. Spread into pan.
- Bake 18 to 20 minutes or until toothpick inserted 2 inches from edge of pan comes out clean and center feels just set when lightly touched in center; do not overbake. Cool completely. Frost with frosting; sprinkle with remaining almonds and coconut, press in gently. 16 brownies.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 brownie, Sodium 210 mg, Sugar 0 g, TransFat 0 g
FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
- Sift the flour, cocoa powder and salt into a medium bowl; set aside.
- Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
- Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES
When my oven broke before a potluck, I had to think of another way to make the brownies I had promised to take. These divine slow-cooker brownies were my solution. -Marion Karlin, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.
Nutrition Facts : Calories 743 calories, Fat 32g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 198mg sodium, Carbohydrate 107g carbohydrate (82g sugars, Fiber 5g fiber), Protein 11g protein.
DOUBLE CHOCOLATE DOUBLE ALMOND BROWNIES
These are awesome! They are made with a cake mix and embellished with almond paste. Found on odense.com.
Provided by Manami
Categories Dessert
Time 45m
Yield 1 9x13
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4913, Fat 269.1, SaturatedFat 52, Cholesterol 372, Sodium 1786.9, Carbohydrate 588, Fiber 15.1, Sugar 396.8, Protein 61.6
CHUNKY CHOCOLATE BROWNIES
Eachbite of brownie has a chunk of whitechocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
- Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
- Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
DOUBLE-CHOCOLATE ALMOND BROWNIES
Categories Chocolate Nut Dessert Bake Kid-Friendly Quick & Easy Tree Nut Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2 generously
Number Of Ingredients 9
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.
DARK CHOCOLATE-CHUNK BROWNIES
Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007
Provided by Manami
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop chocolate into about 1/2-inch chunks; about 2 cups.
- In a small, microwave-safe bowl, combine half the chocolate and the butter.
- Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
- Stir until mixture is smooth.
- Let stand until just warm to touch.
- In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
- Add chocolate mixture and stir until well blended.
- Add flour, about a third at a time, stirring after each addition just until blended.
- Add remaining chopped chocolate and mix just until chunks are evenly distributed.
- Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
- Scrape batter into pan; spread level.
- Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
- Cool completely in pan on a rack, at least 1 hour.
- Lift brownie out on parchment, peel off parchment, and set brownie on a board.
- Cut into 8 squares or wedges or 16 triangles.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7
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