Chocolate Almond Brownie Pizza Food

CHOCOLATE-ALMOND BROWNIE PIZZA

Steps:

• In a large bowl, combine the coconut, milk and egg whites until blended. Set aside., Prepare brownie mix according to package directions for fudgelike brownies. Spread onto a greased 12-in. pizza pan., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Spread coconut mixture over crust to within 1/2 in. of edges. Sprinkle with almonds. Bake 20-25 minutes longer or until topping is golden brown. Cool completely on a wire rack., In a microwave, melt chocolate and oil; stir until smooth. Drizzle over pizza.

BROWNIE PIZZA

Steps:

• For the brownie base: Preheat the oven to 350 degrees F.
• Lightly coat a round 12-inch pizza pan with cooking spray. Top with parchment paper and spray again with cooking spray.
• Add the chocolate hazelnut spread and eggs to a bowl and mix until smooth. Fold in the flour until it is all mixed in. Pour the mixture into the center of the pizza pan and, using a spatula, spread to the edges of the pan in an even layer. (The dough will be quite thick.) Bake until the brownie is cooked through and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Meanwhile, make the hazelnut ganache: Heat the cream in a pan over a medium heat. Place the chocolate hazelnut spread and chocolate chips in a bowl. Pour the hot cream over and whisk until melted and smooth.
• For the toppings: Put the almond bark in a microwave-proof bowl and microwave in short bursts of 30 seconds, stirring in between, until it is melted.
• Remove the pizza base from the oven and allow to cool completely in the pan. Carefully slide a spatula under the brownie to loosen it from the parchment and slide onto a cake stand or serving platter.
• Pour the ganache over and spread, leaving a 1/2-inch border. Decorate with the candy, then drizzle over the melted almond bark, spooning it back and forth in lines. Scatter over the sprinkles.

FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES

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.

ALMOND BROWNIES

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.,