Almond Brownies

1/2 cup (1 stick) butter
2 squares (1 ounce each) unsweetened baking chocolate
2 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1 1/2 cups M&M's Chocolate Mini Baking Bits, divided
1/2 cup slivered almonds, toasted and divided
Chocolate Glaze (recipe follows)

Preheat oven to 350°F. Grease and flour 8 x 8 x 2-inch baking pan; set aside.

In small saucepan, melt butter and chocolate over low heat; stir to blend. Remove from heat; let cool.

In medium bowl, beat eggs and brown sugar until well blended; stir in chocolate mixture and almond extract. Add flour. Stir in 1 cup "M&M's" Chocolate Mini Baking Bits and 1/4 cup almonds.

Spread batter evenly in prepare pan. Bake 25 to 28 minutes or until firm in center. Cool completely on wire rack.

Prepare Chocolate Glaze. Spread over brownies; decorate with remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits and remaining 1/4 cup almonds. Cut into bars. Store in tightly covered container.

Makes 16 brownies


Chocolate Glaze:

In small saucepan over low heat, combine 4 teaspoons water and 1 Tablespoon butter until it comes to a boil. Stir in 4 teaspoons unsweetened cocoa powder. Gradually stir in 1/2 cup powdered sugar until smooth. Remove form heat; stir in 1/4 teaspoon vanilla extract. Let glaze cool slightly.


Helpful Tips

Stored in a cool, dry place, cocoa powder can last up to 2 years. If the cocoa seems lumpy, run it through a sifter before using (but always measure if before sifting).