Almondbrownies Recipes

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.

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.

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.,

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Use pulsing action of food processor to process nuts and 1/4 cup sugar just until ground to small- to fine-grind. (Nut mixture should resemble texture of coarse sand. Do not overly process it or the nut mixture will turn into almond butter.)
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in baking powder, ground nut mixture and remaining sugar. Blend in eggs and vanilla. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Refrigerate 2 hours. Use foil handles to remove brownies from pan before cutting to serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.

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 your oven to 350°F.
• Cream 1/2 cup of the butter with the sugar.
• Add the eggs and beat until light.
• Stir in the vanilla and almond extract.
• Melt the rest of the butter with the chocolate in the top of a double boiler; cool and beat into the first mixture.
• Add the flour and salt and mix well.
• Pour batter into a greased, floured 13 X 9 inch pan and bake 45 minutes.
• Cool in the pan and cut into 42 squares by making 5 slices across and 6 slices lengthwise.