Ground almonds replace some of the flour in these fudgy brownies. Candy-coated semisweet chocolate pieces make a colorful topping.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Coat only the bottom of a 2-quart square baking dish with nonstick cooking spray. Combine flour, almonds, and baking powder; set aside.

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  • In a medium saucepan heat and stir butter and unsweetened chocolate over medium heat until melted. Stir in sugar, beaten whole eggs, beaten egg yolk, and vanilla. Beat by hand until just combined. Stir into flour mixture. Spread mixture into prepared baking dish. Sprinkle with candy-coated pieces. Bake in a 350 degree F oven for 30 minutes. Cool in pan on a wire rack. Cut into squares. Makes 16 brownies.

Tips

Prepare and cool brownies. Pack into airtight freezer container, placing waxed paper between layers. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.

Nutrition Facts

199 calories; 12 g total fat; 5 g saturated fat; 55 mg cholesterol; 112 mg sodium. 22 g carbohydrates; 1 g fiber; 3 g protein;

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