Fudge-Frosted Coffee and Almond Brownies

Name: Fudge-Frosted Coffee and Almond Brownies
Yield: Makes 3 dozen.
Ingredients: 1 cup unbleached, all-purpose flour; 1 cup finely chopped almonds; 2 tbsp. espresso, brewed; 4 large eggs, separated; 1 cup superfine sugar; ½ cup unsalted butter, softened to room temperature; 5 oz. semisweet chocolate, coarsely chopped; ¼ cup heavy (whipping) cream; ¼ cup firmly packed light brown sugar; ½ tsp. pure vanilla extract; 1 cup confectioners’ sugar, sifted; 2½ oz. semisweet chocolate, coarsely chopped; 2 tbsp. unsalted butter, softened to room temperature; ¼ cup granulated sugar; 1 tsp. pure almond extract

Preparation info

Makes
3 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Almond pairs so well with chocolate and coffee, you’ll wonder why you didn’t try this combination sooner. This fudge frosting has been a family recipe since as long as I can remember licking the bowl.

Ingredients

Brownie Base

5 oz. semisweet chocolate, coarsely chopped
½ cup unsalted butter, softened to room temperature

Dessert
Vegetarian

Method

Heat oven to 350 degrees. Lightly grease a 13x9" baking pan.

For the Brownie Base

Melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate). Whisk in butter until