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Home » Recipes » Stovetop and Oven

Almond Brownie

Published: May 18, 2016 | Updated: Oct 25, 2024 | Author: Neena Panicker

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Almond Brittle Brownies stacked

I tried these almond brownies out the other day, and just had to share them with you because I thought they were so scrumptious!  They are chocolatey and not overly sweet – just perfect.

I love almonds, and the almond crunch adds a nice touch to the top of the brownie.  The other unique thing about this brownie is the shortbread crust on the bottom.  It too, isn’t very sweet.

Almond Brittle Brownies side by sideMy kids loved these almond brownies too.  So, I have a little confession to make.

When my kids were little, I’d sometimes tell them “it has nuts in it” and they would steer clear of whatever dessert it was, and then I’d have more for myself.  I know, that sounds terrible!

Now they’ve wised up and realize that nuts are just fine, thank you!  So my old tricks don’t work anymore.  I probably don’t need to be eating a plateful of brownies anyway.

Watch out when making the almond topping.  I had to start over because I overcooked it.  As soon as it turns light brown, turn off the heat.

Almond Brittle Brownies

Almond Brownie

 These brownies have a shortbread crust and are topped with almond toffee.
5 from 1 vote
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Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 36 servings
Author: Paint the Kitchen Red
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Ingredients
  

  • ⅓ cup slivered almonds
  • ¼ cup sugar
  • 1 tablespoon butter
  • ½ cup butter softened (1 stick)
  • ½ cup sugar
  • 1 cup all-purpose flour
  • ¾ cup butter 1 ½ sticks
  • 4 oz. unsweetened chocolate chopped coarsely
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 4 eggs
  • 1 ½ cups all-purpose flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a baking sheet with foil, grease, and set aside.
  • Grease and flour a 13 x 9 x 2 inch baking pan and set aside.
  • ALMOND CRUNCY TOPPING: In a medium skillet combine almonds, ¼ cup sugar, and 1 tablespoon butter. Cook over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook until sugar is golden brown, stirring as needed with a wooden spoon. Pour onto the prepared baking sheet and cool. Once cool, break up the almond brittle into small pieces and set aside.
  • CRUST: In a medium bowl combine ½ cup butter and ½ cup sugar. Beat with an electric mixer on medium speed until smooth. Stir in 1 cup flour until combined. Press mixture into prepared baking pan. Bake for 10 to 15 minutes or until edges are light brown.
  • While crust is baking, combine ¾ cup butter and chocolate in a medium saucepan. Cook and stir over low heat until melted. Remove from heat. Stir in 2 cups sugar and vanilla. Add eggs one at a time, stirring after each addition. Stir in 1 ½ cups flour. Pour batter over hot crust, spreading evenly.
  • Bake for 15 minutes. Sprinkle with crushed almond topping and press down lightly.
  • Bake for additional 12 to 15 minutes or until top is set. Cool in pan on a wire rack. Cut into bars.

Notes

Adapted from Better Homes and Gardens Best-loved Desserts
Course Desserts
Cuisine American
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Comments

  1. Lindsay Wilner says

    May 18, 2016 at 9:05 pm

    I had the privilege of enjoying these scrumptious brownies melting in my mouth with chocolatey flavor–thank you for another superb receipe.

    Reply
    • Neena says

      May 18, 2016 at 11:31 pm

      Glad you liked them! Addictive right?

      Reply
      • Lindsay Wilner says

        May 19, 2016 at 1:02 am

        Worth the “soft” addiction.

        Reply
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Neena in red sweater head tilted

Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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