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Almond Fudge Brownies

Enjoy these velvety brownies made using chocolate and almond for dessert.

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  • prep time 45 min
  • total time 1 hr 55 min
  • ingredients 18
  • servings 36
 

Ingredients

Brownies

1
teaspoon instant coffee granules or crystals
2
tablespoons hot water
4
eggs, separated
1
cup sugar
1/2
cup margarine or butter, softened
3 1/2
oz. purchased almond paste, crumbled into small pieces
1
cup all-purpose flour
1
(6-oz.) pkg. (1 cup) semisweet chocolate chips, melted
1
teaspoon vanilla
1/2
cup semisweet chocolate chips

Frosting

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour bottom only of 13x9-inch pan. In small bowl, dissolve instant coffee in hot water. In another small bowl, beat egg whites until stiff peaks form.
  • 2 In large bowl, combine 1 cup sugar and 1/2 cup margarine; beat until light and fluffy. Stir in almond paste; blend well. Add flour, coffee, egg yolks, melted chocolate chips and 1 teaspoon vanilla; mix well. Fold in beaten egg whites. Gently fold in 1/2 cup chocolate chips. Spread in greased and floured pan.
  • 3 Bake at 350°F. for 25 to 35 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled.
  • 4 In small saucepan, combine 1/4 cup sugar, brown sugar, salt, milk, 2 tablespoons margarine and 1/2 cup chocolate chips. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla; beat until smooth. Frost cooled brownies. Cut into bars. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease and flour bottom only of 13x9-inch pan. In small bowl, dissolve instant coffee in hot water. In another small bowl, beat egg whites until stiff peaks form.
  • 2 In large bowl, combine 1 cup sugar and 1/2 cup margarine; beat until light and fluffy. Stir in almond paste; blend well. Add flour, coffee, egg yolks, melted chocolate chips and 1 teaspoon vanilla; mix well. Fold in beaten egg whites. Gently fold in 1/2 cup chocolate chips. Spread in greased and floured pan.
  • 3 Bake at 350°F. for 25 to 35 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled.
  • 4 In small saucepan, combine 1/4 cup sugar, brown sugar, salt, milk, 2 tablespoons margarine and 1/2 cup chocolate chips. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla; beat until smooth. Frost cooled brownies. Cut into bars. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
160
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
25mg
25%;
Sodium
55mg
55%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.