March 27, 2011

Baking My Way: Pillsbury Almond Fudge Brownie

I love this brownie recipe! It's a little more detailed but so worth it! I usually make a double batch and put it in the freezer!! I've done this recipe about 4 times now and didn't realize I hadn't posted about it yet! If you're wanting a super tasty, chewy rich brownie this is the one!

I give these a 5! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

- 1 teaspoon instant coffee
- 2 tablespoons hot water
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup butter
- 3 1/2 oz. almond paste
- 1 cup flour
- 1 cup chocolate chips, melted
- 1 teaspoon vanilla
- 1/2 chocolate chips

- 1/4 cup sugar
- 1/4 firmly packed brown sugar
- 1/8 teaspoon salt
- 1/4 milk
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/2 teaspoon vanilla

Brownie Instructions:
- Heat oven to 350
- Grease and flour the bottom of a 13x9 inch pan
- Dissolve instant coffee in hot water
- In another bowl beat egg whites until stiff peaks form
- In a large bowl combine sugar and butter, beat well until light and fluffy
- Stir in almond paste; beat well
- Add flour, coffee, egg yolks, melted chocolate chips, and vanilla; mix well
- Fold in beaten egg whites
- Fold in chocolate chips
- Spread in greased and floured pan
- Bake for 25-35 minutes. DO NOT OVER BAKE

Frosting Instructions:
- In a saucepan combine white and brown sugars, salt, milk, butter and chocolate chips.
- Bring to a boil and stir constantly
- Reduce heat and let it simmer for 3 minutes
- Remove from heat
- In in icing sugar and vanilla; beat until smooth.
- Frost cooled brownie

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