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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Shortbread Layer
1 cup whole natural almonds
3/4 cup confectioners sugar
3/4 cup butter
1/4 tsp almond extract
1 3/4 cups flour
Brownies
5 (1 oz) squares unsweetened chocolate
1 cup butter
3 large eggs
2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 cup flour
Chocolate Ganache
6 (1 oz) squares semisweet chocolate
1/3 cup heavy or whipping cream
1 tsp vanilla
1/2 cup sliced almonds
Preheat oven to 350. Place whole and sliced almonds in a jelly roll pan, keeping them separated. Bake 15-20 minutes, stirring occasionally, until toasted. Cool.
In food processor bowl, blend whole almonds with 1/4 cup confectioners' sugar until ground finely. Do not process too long.
In large mixer bowl, beat 3/4 cup butter and 1/2 cup confectioners' sugar on low speed until blended. Turn mixer to high and beat until creamy. At low speed, beat in ground almond mixture, almond extract, and 1-3/4 cups flour just until blended (dough will be stiff and crumbly).
Line jelly-roll pan with foil, allowing foil to come up over the sides. Pat dough evenly into jelly-roll pan. Bake 20-25 minutes until slightly golden. Cool in pan on wire rack.
While shortbread is cooling, heat unsweetened chocolate and 1 cup butter over low heat until melted, stirring frequently. Remove from heat and allow to cool slightly, about 10 minutes.
In large mixer bowl, beat eggs, sugar, salt, and 1 tsp vanilla on high speed until ribbon forms when beaters are lifted, about 10-13 minutes. Beat in chocolate mixture until blended. Gently stir in remaining flour, ensuring that mixture is blended thoroughly. Pour chocolate mixture over shortbread crust, spreading evenly to edges. Bake 20-25 minutes, or until toothpick inserted 1-inch from edge comes out almost clean. DO NOT OVERBAKE! Cool in pan on wire rack, at least 25-30 minutes.
In heavy saucepan, heat semisweet chocolate with heavy cream over low heat until chocolate is melted, stirring frequently. Remove from heat; stir in remaining vanilla. Spread chocolate ganache over brownie; sprinkle sliced almonds over the top. Let stand until set, about 2-1/2 hours (or refrigerate 30 minutes). Cut into pieces and serve.
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TRIPLE-LAYER ALMOND SHORTBREAD BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Shortbread Layer
1 cup whole natural almonds
3/4 cup confectioners sugar
3/4 cup butter
1/4 tsp almond extract
1 3/4 cups flour
Brownies
5 (1 oz) squares unsweetened chocolate
1 cup butter
3 large eggs
2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 cup flour
Chocolate Ganache
6 (1 oz) squares semisweet chocolate
1/3 cup heavy or whipping cream
1 tsp vanilla
1/2 cup sliced almonds
Preheat oven to 350. Place whole and sliced almonds in a jelly roll pan, keeping them separated. Bake 15-20 minutes, stirring occasionally, until toasted. Cool.
In food processor bowl, blend whole almonds with 1/4 cup confectioners' sugar until ground finely. Do not process too long.
In large mixer bowl, beat 3/4 cup butter and 1/2 cup confectioners' sugar on low speed until blended. Turn mixer to high and beat until creamy. At low speed, beat in ground almond mixture, almond extract, and 1-3/4 cups flour just until blended (dough will be stiff and crumbly).
Line jelly-roll pan with foil, allowing foil to come up over the sides. Pat dough evenly into jelly-roll pan. Bake 20-25 minutes until slightly golden. Cool in pan on wire rack.
While shortbread is cooling, heat unsweetened chocolate and 1 cup butter over low heat until melted, stirring frequently. Remove from heat and allow to cool slightly, about 10 minutes.
In large mixer bowl, beat eggs, sugar, salt, and 1 tsp vanilla on high speed until ribbon forms when beaters are lifted, about 10-13 minutes. Beat in chocolate mixture until blended. Gently stir in remaining flour, ensuring that mixture is blended thoroughly. Pour chocolate mixture over shortbread crust, spreading evenly to edges. Bake 20-25 minutes, or until toothpick inserted 1-inch from edge comes out almost clean. DO NOT OVERBAKE! Cool in pan on wire rack, at least 25-30 minutes.
In heavy saucepan, heat semisweet chocolate with heavy cream over low heat until chocolate is melted, stirring frequently. Remove from heat; stir in remaining vanilla. Spread chocolate ganache over brownie; sprinkle sliced almonds over the top. Let stand until set, about 2-1/2 hours (or refrigerate 30 minutes). Cut into pieces and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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