Almondtrufflebrownies Recipes

Steps:

• In a large bowl, combine the first six ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a microwave, melt chocolate chips; stir until smooth. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the milk, extract and melted chips. Spread over brownies. Refrigerate for 1 hour or until firm. , For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting.

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:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

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.
• In a large bowl combine the brownie mix, water, vegetable oil, egg, chopped almonds and almond extract.
• Pour into a greased 13 x 9 pan and bake for 23-25 minutes or until toothpick inserted near the center comes out clean.
• Don't overbake.
• Cool in pan on wire rack.
• Filling:.
• In microwave, melt chocolate chips.
• Stir until smooth.
• In a large mixing bowl beat cream cheese and confectioners sugar until smooth.
• Add milk, almond extract and melted chips.
• Mix well.
• Spread over brownies.
• Refrigerate for 1 hour or until firm.
• Topping:.
• Melt chocolate chips and cream over low heat. Stir until melted.
• Spread over filling.
• Sprinkle with almonds.
• Refrigerate for 1 hour before cutting.

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:

• Preheat oven to 350°F. Grease a 9-inch square pan; set aside.
• Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt and mix to combine.
• Spread into the baking pan and bake 30 minutes.