SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sugared Almond Truffle Brownies

Makes: 16 servings
Prep 45 mins Cool 15 mins Bake 325°F 25 mins Stand 35 mins
Sugared Almond Truffle Brownies
  • 1/2  cup  all-purpose flour
  • 1/4  teaspoon  baking powder
  • 1/2  cup  butter
  • 3  ounces  unsweetened chocolate, chopped
  • 1  cup  sugar
  • 2  eggs
  • 1/2  teaspoon  almond extract
  • 1/2  teaspoon  vanilla
  • 1/3  cup  whipping cream
  • 3  ounces  bittersweet or semisweet chocolate, chopped
  • 1/2  cup  slivered almonds
  • 1/4  cup  sugar
  • 1  tablespoon  butter
  • 1/4  teaspoon  salt

1. Preheat oven to 325 degrees F. Lightly butter a 9-inch round foil pan; set aside. In a bowl, stir together flour and baking powder; set aside.

2. In a medium saucepan, combine the 1/2 cup butter and the unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Cool slightly (about 5 minutes).

3. Stir the 1 cup sugar into slightly cooled chocolate mixture in saucepan. Add the eggs one at a time, beating with a wooden spoon after each addition just until combined. Stir in almond extract and vanilla. Add flour mixture; stir just until combined. Spread batter evenly in prepared pan. Bake for 25 minutes. Cool on a wire rack.

4. For ganache, in a small saucepan, heat whipping cream over medium heat until simmering. Remove from heat; add bittersweet chocolate. Let stand for 5 minutes; stir gently until smooth. Let ganache cool for 15 minutes.

5. While ganache is cooling, prepare sugared almonds. Butter a sheet of foil; set aside. In a large skillet, combine almonds, the 1/4 cup sugar, the 1 tablespoon butter, and the salt. Cook, without stirring, over medium heat until butter starts to melt. Stir melted butter and almonds together. Continue to cook, without stirring, about 8 minutes or until sugar starts to melt. Stir mixture until almonds are evenly toasted. Spread nuts on buttered foil, separating into small clusters; cool.

6. Spoon ganache over brownies, spreading evenly. Sprinkle with sugared almonds. Let stand about 30 minutes or until ganache is firm.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe