Almond Brownie
Servings: 36 servings
These brownies have a shortbread crust and are topped with almond toffee.
Print
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
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #paintthekitchenred.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
