Double Decker Brownies

Print Recipe
double decker brownies

Yield: one 9 x 13-inch pan of brownies

For the 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)

For the 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