ALMOND BUTTER BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
- Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
- For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.
ALMOND THINS
Thin and delicate, these are perfect for everything from formal parties to your morning coffee.
Provided by Violet Gibbons
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 32m
Yield 72
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g
ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
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.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
NUTTY BROWNIE THINS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the brownies: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the milled flaxseed and water and set aside.
- On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
- Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
- Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
- For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
- Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
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.
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- Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep., In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs., Stir in the almond flour and baking powder., Scoop the batter into the prepared pan, spreading it to the edges., Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester., Remove the brownies from the oven and cool them for about 15 minutes before cutting.
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