Double Decker Brownies

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Yield: one 9×13-inch pan of brownies

Bottom Layer:

Ingredients

  • 227g Butter, softened
  • 227g American Almond® Almond Paste
  • 227g  Light brown sugar, packed
  • 38g Egg yolks
  • 2g Almond extract
  • 300g All-purpose flour
  • 4g Baking powder
  • 2g Salt
  • 180g Semi-sweet chocolate chips (optional)

Top Layer:

Ingredients

  • 227g Butter, softened
  • 454g American Almond® Almond Paste
  • 227g Granulated sugar
  • 320g Whole eggs
  • 1g Almond extract
  • 90g All-purpose flour
  • 65g Cocoa powder
  • As needed Powdered sugar
  • As needed American Almond® Whole Almonds

Directions

  1. Preheat oven to 350°F and grease a 9 x13-inch pan.
  2. For the bottom layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
  3. Add in the egg yolks and almond extract.
  4. Gradually add in the flour, baking powder and salt until thoroughly combined. If using, stir in the chocolate chips.
  5. Spread the batter evenly into the prepared pan and par bake for 20 minutes, until a light golden brown color. Set aside to cool for at least 10 minutes.
  6. For the top layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
  7. Add in the eggs and almond extract.
  8. Gradually add in the flour and cocoa until smooth.
  9. Spread this mixture onto the partially baked and cooled bottom layer. Bake for another 25 to 35 minutes, until a toothpick tests clean and the top seems firm.
  10. Cool completely before cutting. Sift powdered sugar over the top and garnish with whole almonds before serving. Store double decker brownies well-wrapped at room temperature for up to 5 days.

Recipe courtesy of American Almond® – www.americanalmond.com