Almond Chocolate Layered Brownies Food

ALMOND TRUFFLE BROWNIES

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.

COCONUT LAYERED BROWNIES

Steps:

• Melt chocolate and butter in microwave (up to 2 minutes).
• Cool.
• Set aside.
• Beat eggs slightly.
• Add vanilla and sugar and mix.
• Mix in chocolate mixture.
• Mix in flour and salt.
• Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
• Carefully spread over brownie mix in pan.
• I spread with dabs of mix in my figures.
• Sticky but effective.
• Dab remaining brownie dough over coconut.
• Spread to cover.
• Bake at 325 F for 40-45 minutes.
• Remove from oven and sprinkle with chips.
• Allow to soften and then spread.
• Srinkle on nuts.
• Cool slightly before cutting.
• Cool completely before removing from pan.

ALMOND JOY BROWNIE BITES

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.

DOUBLE CHOCOLATE DOUBLE ALMOND BROWNIES

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.

LAYERED COCONUT ALMOND BROWNIES

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a heavy-bottomed saucepan over low heat, melt butter.
• Remove from heat and stir/whisk in the cocoa powder; cool.
• In a mixing bowl, beat eggs, sugar and vanilla.
• Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
• Stir in the cooled chocolate mixture; stir until well combined.
• Add in chocolate chips (if using) and almonds.
• Transfer to prepared baking pan.
• Bake for about 25-28 minutes (do not over bake!).
• Cool on wire rack.
• To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
• Pour over cooled brownie.
• For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
• Spoon over the coconut filling.
• Sprinkle with almonds.
• Chill for about 3 hours or until set.
• Cut into bars and store in the refrigerator.

ALMOND-CHOCOLATE LAYERED BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened chocolate and 3/4 cup 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. Add 2 cups sugar; mix well. Blend in 3 eggs and vanilla. Add 1 cup flour; mix well. Pour into prepared pan.
• Use pulsing action of food processor to process 1-1/2 cups nuts, cinnamon and remaining sugar just until nuts are finely chopped. Add remaining butter and eggs; pulse just until blended. Spoon into medium bowl. Add baking powder and remaining flour; mix well.
• Pour nut mixture over chocolate batter; spread to completely cover chocolate batter. Sprinkle with remaining nuts.
• Bake 40 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Melt white chocolate as directed on package; drizzle over brownie. Use foil handles to remove brownie from pan before cutting to serve.