Thursday, April 5, 2018

Sweet Almond Paste Fudge Brownies

As much as I love baking, decorating and sampling cake, I have an almost equal love for a dark, chocolatey fudgey brownie.  Brownies are anything but simple, in my opinion, because there's something magical about how that combination of just a few basic ingredients can so quickly transform into a pan of chewy, chocolate comfort.  Gratification is almost immediate, since you don't have to wait long to dig into the pan of still-warm brownies and eat them while they're all soft and gooey, with a scoop of ice cream melting over the top, if you're not feeling so inclined to let them cool first...

To add a sweet surprise filling in my standard brownie recipe, I spread a layer of almond paste in the middle, and the combination of almonds and dark chocolate is amazing.  And based on the wiggles I felt in my belly after eating one, I'm pretty sure the baby approved of them, too.

Brownies, Fudge Brownies, Almond Brownies, Chocolate

Brownies, Fudge Brownies, Almond Brownies, Chocolate

Brownies, Fudge Brownies, Almond Brownies, Chocolate

Brownies, Fudge Brownies, Almond Brownies, Chocolate

Sweet Almond Paste Fudge Brownies

  • 1/2 cup unsalted butter
  • 1/2 cup bittersweet chocolate chips
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 8 ounces almond paste (not almond pastry filling)
Preheat the oven to 325, and line an 8x8 inch baking dish with parchment paper.

In a saucepan, melt the butter over medium low heat.  Stir in the chocolate chips and sugar until melted and smooth, then remove from the heat.  Stir in the cocoa powder, salt and vanilla.  Add the eggs, and beat until smooth, then stir in the flour just until combined.

Spread half the brownie batter into the baking dish.  Spread chunks of the almond paste evenly over the batter (or, you can even roll it out between two sheets of wax paper to 8x8 inches, and then place on top of the batter).  Spread the rest of the brownie batter over the almond paste.

Bake for 25-30 minutes, until the brownies are slightly puffed and set; do not overbake.  They will still be very gooey while warm, so cool completely before cutting into squares.

Yields 9-16 brownies
Recipe from Curly Girl Kitchen

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