"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brownie Almond Bark Recipe

This recipe for Brownie Almond Bark, by , is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Judy Roche
Created: Thursday, June 03, 2010

Category:

Ingredients:
3 squares (1 oz. each) unsweetened chocolate
2 squares (1 oz. each) semisweet chocolate
1-1/2 sticks butter
1-1/4 c. sugar
1/4 tsp. salt
2 eggs, slightly beaten
1-1/2 tsp. vanilla
2/3 c sifted all-purpose flour
1-1/3 c. whole blanched almonds (6 oz.)

Directions:
Preheat oven to 325. Line two 9x9x2 in. baking pans with aluminum foil, or use 2 nonstick pans. Melt unsweetened and semisweet chocolates with butter in heavy medium-sized saucepan over very low heat or in top of double boiler over simmering water. Remove from heat; blend thoroughly. Mix sugar and salt into chocolate mixture. Stir in eggs and vanilla; blend well. Fold in four. Spread thin layer of batter over bottom of each pan. Sprinkle each with almonds, dividing evenly. Spread remaining batter over top of each. Bake in preheated oven for 20 min. or until wooden pick inserted 2 inches from center comes our barely moist. Cool in pan on wire rack. Cover; let stand 8 hours or overnight. Invert brownies onto plates; gently remove foil, if used. Break into small, irregular pieces.

Personal Notes:
The almonds ARE a good source of protein...however, won't justify an intense chocolate fix!

 

 

 

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