Double Chocolate Double Almond Brownies Recipes

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DOUBLE CHOCOLATE DOUBLE ALMOND BROWNIES



Double Chocolate Double Almond Brownies image

These are awesome! They are made with a cake mix and embellished with almond paste. Found on odense.com.

Provided by Manami

Categories     Dessert

Time 45m

Yield 1 9x13

Number Of Ingredients 7

7 ounces almond paste (Odense)
1 (19 1/2 ounce) fudge brownie mix
2 eggs
1/3 cup water
1/2 cup oil
1/2 cup chocolate chips
toasted almond (Garnish)

Steps:

  • Preheat oven to 325º and grease and flour a 9x13" baking pan.
  • Grate the chilled almond paste into medium bowl, using the large hole side of a grater.
  • Add the brownie mix and the chocolate chips to the almond paste.
  • Mix with fingertips to make sure almond paste is not stuck together and is well mixed with the brownie mix and chips.
  • Beat the eggs, oil and water called for on brownie box in separate bowl.
  • Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed.
  • Spread prepared batter into prepared pan and bake according to time listed on box, adding 2-3 minutes.
  • Garnish with toasted almonds, if using.
  • Cool on wire rack.
  • Serve warm with chocolate almond chip ice cream and chocolate syrup for a real down home dessert.

Nutrition Facts : Calories 4913, Fat 269.1, SaturatedFat 52, Cholesterol 372, Sodium 1786.9, Carbohydrate 588, Fiber 15.1, Sugar 396.8, Protein 61.6

FUDGY DOUBLE-CHOCOLATE BROWNIES



Fudgy Double-Chocolate Brownies image

A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16 squares

Number Of Ingredients 8

1 stick unsalted butter, cut into pieces, plus more, softened, for pan
3/4 cup unbleached all-purpose flour, sifted
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
1 1/2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
  • Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
  • Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

DOUBLE-CHOCOLATE ALMOND BROWNIES



Double-Chocolate Almond Brownies image

Categories     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Tree Nut     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2 generously

Number Of Ingredients 9

1/3 cup sliced almonds (about 1 ounce)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla
1 large egg
1/3 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375°F and line bottom and sides of an 8 x 4 x 3-inch loaf pan with foil, leaving a 1/2-inch overhang all around.
  • On a baking sheet toast almonds in middle of oven until golden, about 7 minutes. Into a small bowl sift together flour, baking powder, and a pinch salt. In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in sugar and vanilla until combined well. Whisk in egg until combined well and stir in almonds, flour mixture, and chocolate chips until just combined. Pour batter into loaf pan and bake in middle of oven until a tester inserted 1 inch from side of pan comes out clean, 20 to 25 minutes. (Center will be fudge-like.)
  • Cool brownies in pan on a rack 5 minutes and lift out foil with brownies onto rack. Cut brownies into serving pieces. Brownies keep in an airtight container 3 days or frozen up to 2 weeks.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

RICH, chocolately, yummy brownies! NOT for the faint of heart. The best one I've ever made, and I am a devout chocoholic. Mine never pull away from the sides of the pan like the recipe says. Be sure to test it with a toothpick in more than one place, because you might run into a chocolate chip that would make it appear that the brownies aren't done yet.

Provided by Kelly Vaughn

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted,and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup coarsely chopped pecans

Steps:

  • In a large bowl, combine cocoa and baking soda.
  • Blend in 1/3 cup melted butter.
  • Add boiling water, stir until well blended.
  • Stir in sugar, eggs, and remaining butter.
  • Add flour, vanilla, and salt.
  • Stir in pecans and chocolate chips.
  • Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
  • Cool, cut into squares.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

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