The Pioneer Woman Tasty Kitchen
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Brownies with Cocoa Almond Icing

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Level: Easy

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Description

A great ‘go-to’ brownie recipe—makes a large fudgy batch with a thin icing. Great for parties and bake sales.

Ingredients

  • FOR THE BROWNIES:
  • 3 sticks Unsalted Butter
  • 16 ounces, weight Semi-Sweet Chocolate Chips
  • 6 ounces, weight Unsweetened Chocolate
  • 6 whole Eggs
  • 3 Tablespoons Instant Coffee
  • 2 Tablespoons Pure Vanilla Extract
  • 2-¼ cups Sugar
  • 1-¼ cup Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • _____
  • FOR THE ICING:
  • 4 Tablespoons Melted Butter
  • ¼ teaspoons Pure Almond Extract
  • 2 Tablespoons Cocoa
  • 3 cups Sifted Powdered Sugar
  • ⅔ cups Milk

Preparation

1. Preheat oven to 350 degrees. Melt together butter, chocolate chips, and unsweetened chocolate in a heavy saucepan over low heat, or in a double-boiler. Stir until smooth. Let cool.

2. Stir together eggs, coffee, vanilla, and sugar until combined. No need to beat.

3. Add cooled chocolate mixture to the egg mixture and stir until smooth.

4. Whisk flour, baking powder, and salt in separate bowl. Combine with the chocolate mixture and stir until combined.

5. Line a 12×18×1 inch baking sheet with parchment paper, allowing some to overhang the edges. Pour in the batter and evenly distribute. Bake for 25-35 minutes; when brownies are finished, a toothpick stuck in the middle should come out with moist crumbs.

Cocoa almond icing:

1. Whisk melted butter, almond extract, and cocoa together. Whisk or beat in sifted powdered sugar. Add milk slowly until desired consistency is reached. I like mine to be pourable.

2. Spread a thin layer of icing over the cooled brownies.

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