Almond Brownie Thins Recipes

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.,

SHEET-PAN BROWNIE THINS

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
• Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
• Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Do Ahead
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

BROWNIE THINS II

Steps:

• Line bottom of a buttered 9" pan with wax paper and butter top of wax paper.
• In small saucepan, melt butter, remove from heat.
• Add cocoa and stir.
• Stir in sugar, beaten egg, flour, vanilla, pinch of salt and nuts.
• Spread in pan evenly.
• Bake at 350 degrees for 10-15 minutes. Don't burn.
• Let cool . Invert on cutting board and peel off wax paper. Sprinkle with sifted powdered sugar.
• Cut into wedges or however you like!

ALMOND JOY BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9 x 13 inch baking pan.
• Melt margarine then stir in cocoa.
• Mix sugar and eggs into the mixture.
• Add vanilla, flour, and salt.
• Bake 25 to 30 minutes, or until cooked through.
• Let the brownies cool for about 40 minutes.
• In a separate bowl, combine the coconut and sweetened condensed milk. Stir until well combined.
• Spread the mixture over the cooled brownies.
• Drizzle the melted chocolate over the brownies and top with slivered almonds.
• Let the melted chocolate set, slice the brownies, and serve.

ALMOND THINS

Steps:

• Heat oven to 350°F
• Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!).
• In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
• With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
• Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
• Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
• Keep the cookies at room temperature in an airtight container for up to 5 days.