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Monday, May 25, 2009


Today I decided to let the boy pick out a recipe...I mean, I guess it's only fair since it will be his cookie bar as well.  I have to say, he made a pretty good request.

Meet what was originally called the "Fabulous Blonde Brownie" from my bargain "Best-Loved Cookies" I picked up on one of those impulse buy racks at Borders a few years ago.  After some alterations though, I'm renaming this "Chocolate Chip Almondies." 

These are going to be perfect at the reception.  Once they cool, they'll hold their own, have a nice thorough almond flavor, and of course, the chocolate doesn't hurt.  

1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces chocolate chips (I chopped a bunch of Dove dark chocolates in the food processor)
3/4 cup natural slivered almonds
2/3 cup butter, softened
1 package vanilla instant pudding
1 1/2 cup light brown sugar
2 eggs
1 teaspoon almond extract

1. Preheat oven to 350 degrees.  Lightly grease 13x9-inch pan.

2. Combine flour, baking powder, vanilla pudding mix, and salt in small bowl; mix well.  Combine chocolate and almonds in medium bowl and mix well.

3. Beat butter and brown sugar in large bowl with electric mixer at medium speed until light and fluffy.  Beat in eggs and almond extract.  Add flour mixture; beat at low speed until well blended.  Stir in 3/4 cup of the chocolate/almond mixture.  Spread evenly into a prepared plan.  

4. Bake 20 minutes.  Immediately after removing pan from oven, sprinkle remaining chocolate/almond mixture evenly over the Almondies.  Press lightly down.  Bake an additional 15 to 20 minutes, or until a wooden toothpick inserted into the center comes out clean. 

5. Cool Almondies completely in pan on wire rack. 

I, of course, tried these right out of the over so they were a little soft and fall-apart-y, but I think tomorrow once the chocolate hardens and the butter cools, they'll be delightfully chewy and divine.  

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