Almond Fudge Brownies

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

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 25 to 35 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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