So, these may look like a plain brownie, but let me tell you
that these are anything but. These are fantastic and if you love almonds or
love marzipan, these are for you. I won’t kid you; these use an entire package
of almond paste for a 9” square pan and almond paste isn’t cheap. But they are
so worth it.
This just makes a 9” square pan, which isn’t very many, but
they are quite rich and you can get away with cutting them into smaller pieces.
I had hesitated baking them because it recommends that you make them and then
refrigerate them overnight to let the flavors come together. I don’t usually
have that much time, as I make them and take them pretty quickly. This time I
had the opportunity to make them in the evening and then I cut them the next
night.
I had just a tiny part of one when I cut them and they were
so, so good. Something about the cold, yet soft and decadent chocolate/almond
mix was incredible. They were good when they were warm, too, and I ate more
than just a tiny part of one at that point! I brought some of these to my
friend who is particularly fond of marzipan and she really liked them. I know
they look plain, but you must try these!
Chocolate Almond Paste Brownies
½ cup butter
4.5 ounces unsweetened chocolate, chopped
¾ cup almond paste, cut into pieces
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 tablespoon hazelnut or almond liqueur
1 teaspoon brewed coffee
½ cup flour
1 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 9 inch square baking
pan with foil and spray the foil with cooking spray.
In a microwave safe bowl or in the top of a double
boiler, melt the butter and chopped chocolate. Don’t overheat. Set aside to
cool slightly.
In a small food processor, pulse the sugar, almond paste
and salt until it is quite smooth. Place the mixture in a large mixer bowl. Add
the eggs and mix until thoroughly combined. Add vanilla, liqueur, and coffee
and stir to combine. Add flour and stir until combined. Add the slightly cooled
butter/chocolate mixture and beat until smooth. Stir in the mini chocolate
chips.
Spread the batter in the prepared pan and smooth the top.
Bake about 25-30 minutes or until a toothpick comes out with a few gooey crumbs.
Remove from the oven and let it cool on a rack completely.
Cover the pan with foil and refrigerate overnight. Lift
the brownies from the pan and peel away the foil. Cut into bars while cold.
Adapted from Gluten Free Canteen
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