Almond Frangipane Brownies

My friend sent me this recipe originally, and I knew that I would make it this summer. I even took the time to write it down on a notepad, which is my process when I actually bake. It is difficult to take a computer into the kitchen, so I take the notepad. In a quick glance I can see which ingredients are used and when, which makes things a lot easier.

Well, as it is October, you can tell that I didn’t quite get these baked this summer. I did still have my notepad with the recipe, and while I couldn’t remember exactly what I had at home, I was pretty sure that I didn’t have the six eggs that I needed, so I picked those up. I was just about 15-20 grams shy of the amount of butter I needed, but I figured that was close enough.

While these brownies look like they have a lot of ingredients, it isn’t that bad. I already had almond flour on hand, which I suppose is the most uncommon ingredient. You need a fair amount of butter and eggs, so keep that in mind. You par-bake the brownie layer then top with almond frangipane. I didn’t remove them from the pan until a day or so after baking and you couldn’t tell; they seemed as though they were fresh from the oven. These bars are so rich and delicate, and really worth the time it takes to make them. 

Almond Frangipane Brownies
140 grams butter, cut in pieces 
85 grams dark chocolate, chopped
3 eggs
120 grams sugar
120 grams brown sugar
60 grams flour
30 grams cocoa powder
1⁄4 teaspoon salt

220 grams butter, room temperature
220 grams powdered sugar
1 teaspoon vanilla 
1 teaspoon almond extract
3 eggs
220 grams ground almonds
30 grams cornstarch
1⁄8 teaspoon salt
Sliced/Flaked almonds

Heat the oven to 350 degrees. Line a 9” square pan with foil and spray the foil with nonstick cooking spray.

In a microwave-safe bowl, combine the butter and dark chocolate. Microwave in 30-second increments, stirring frequently, until the mixture is melted and smooth. Allow to cool slightly. 

In a large mixer bowl, combine the eggs, sugar, and brown sugar. Beat for several minutes until the mixture lightens. Stop the mixer and add the melted chocolate mixture. Beat on medium to combine. With the mixer running on low, gradually add the flour, cocoa powder, and salt. 

Pour the brownie mixture into the prepared pan and bake the brownies for 25 minutes. Once the brownies come out of the oven, leave the oven on. 

While the brownies bake, make the almond frangipane layer: in a large mixer bowl, combine the butter, powdered sugar, vanilla and almond extract. Beat on medium until well combined. Add the eggs and mix again on medium until incorporated. Stir in the ground almonds, cornstarch, and salt. 

Once the brownies are out of the oven, spread the almond frangipane layer over the brownie base. Sprinkle the top with sliced/flaked almonds.

Bake for an additional 30-35 minutes, until the top is golden brown. Allow the bars to cool completely before removing from the pan and cutting into squares.

Recipe from Ash Baber