Double Chocolate Almond Brownies Recipe

"A delicious brownie recipe that I found on the Odense.com site. Wow, who knew that adding almond paste to a brownie mix would pack so much of a punch! I live in Denver, and the ingredient list includes 3 tablespoons flour to compensate for the high altitude. If you don't live at high altitude, omit the flour. Be sure to adjust the water, oil, and egg measurements so they equal what is specified on your brownie mix."

Original recipe yields 20 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

8 ounces almond paste (one can, open the top and bottom to easily push the paste out of the can)
1 box (18 1/3 ounce) fudge brownie mix
3 tablespoons all-purpose flour (omit if you are not at high altitude)
1/3 cup water (use amount specified on your brownie mix)

1/3 cup oil (canola oil, use amount specified on your brownie mix)
2 large eggs (use amount specified on your brownie mix)
1/2 cup semi-sweet chocolate chips

Nutritional

Serving Size: 1 (53.4 g)
Calories 214.7
Total Fat - 11.3 g
Saturated Fat - 2.4 g
Cholesterol - 24.2 mg
Sodium - 20.6 mg
Total Carbohydrate - 26.2 g
Dietary Fiber - 0.8 g
Sugars - 23 g
Protein - 2.6 g
Calcium - 35.3 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350°F, or as specified on brownie box. Grease and flour a 13 x 9 inch baking pan. I use a square cupcake pan.

Step 2

Grate almond paste into a medium bowl, using the large hole side of grater. If your almond paste is very moist, you can put it in the freezer or refrigerator for 15-20 minutes to make it easier to grate.

Step 3

Add dry brownie mix, flour, and chocolate chips to almond paste. Combine using a wooden spoon. Make sure the almond paste is well incorporated, using your fingers if needed.

Step 4

In a separate bowl beat together the eggs, oil and water as called for on brownie box.

Step 5

Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed.

Step 6

Spread batter into pan and bake according to time listed on brownie mix box, adding 2 to 3 minutes. Approximately 27-29 minutes for 13 x 9 pan or 30-33 minutes for 2 1/2 inch square cupcakes. To determine doneness, the brownies should start pulling away from the sides of the pan, and a wooden toothpick inserted in the center should come out with moist with crumbly-looking crumbs on it.