8 ounces (2 sticks) unsalted butter
6 ounces high-quality bitter chocolate
1/2 cup Love'n Bake Almond Paste
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon salt
1/3 cup chopped almonds, tossed with a pinch of kosher salt if desired
Preheat the oven to 375 ºF. Grease a 9- or 10-inch square ceramic pan. (If using a metal pan, line it with parchment paper.)
Melt the butter and chocolate over low heat just until the butter melts. Set aside.
Beat the Love'n Bake™ Almond Paste and sugar in the bowl of a mixer until well blended, about 2 minutes at medium speed. Beat in the eggs and vanilla until combined. Stir in the melted chocolate and butter mixture just until incorporated. Fold in the flour, cocoa powder and salt.
Pour into the prepared pan and bake until the brownies are just set and the edges are pulling away from the sides of the pan, about 30 to 35 minutes. The center should still be somewhat soft.
Cool the brownies in the pan completely before cutting. Stored covered in the refrigerator, these brownies will keep for one week or longer if frozen
Posted: 9/23/2009 5:55:18 PM