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Triple-Layer Almond Shortbread Brownies




Source of Recipe


Internet


List of Ingredients




Makes: 3-4 dozen brownies, depending on size

Shortbread layer:
1 cup whole natural almonds
3/4 cup confectioners' sugar
3/4 cup butter
1/4 tsp. almond extract
1 3/4 cups all-purpose flour

Brownies:
5 squares (1 ounce each) unsweetened chocolate
1 cup butter
3 large eggs
2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup all-purpose flour

Chocolate Ganache:
6 squares (1 ounce each) semisweet chocolate
1/3 cup heavy or whipping cream
1 tsp. vanilla

1/2 cup sliced almonds

Preheat oven to 350 degrees Fahrenheit.

Place whole and sliced almonds in 15-1/2x10-1/2-inch jelly roll pan, keeping them separated. Bake 15-20 minutes, stirring occasionally, until toasted. Cool.

In food processor bowl, blend whole almonds with 1/4 cup confectioners' sugar until ground finely. Do not process too long.

In large mixer bowl, beat 3/4 c. butter and 1/2 c. confectioners' sugar on low speed until blended. Turn mixer to high and beat until creamy.

At low speed, beat in ground almond mixture, almond extract, and 1-3/4 cups flour just until blended (dough will be stiff and crumbly).

Line jelly-roll pan with foil, allowing foil to come up over the sides.

Pat dough evenly into jelly-roll pan. Bake 20-25 minutes until slightly golden. Cool in pan on wire rack.

While shortbread is cooling, heat unsweetened chocolate and 1 cup butter over low heat until melted, stirring frequently. Remove from heat and allow to cool slightly, about 10 minutes.

In large mixer bowl, beat eggs, sugar, salt, and 1 teaspoon vanilla on high speed until ribbon forms when beaters are lifted, about 10-13 minutes.

Beat in chocolate mixture until blended. Gently stir in remaining flour, ensuring that mixture is blended thoroughly. Pour chocolate mixture over shortbread crust, spreading evenly to edges. Bake 20-25 minutes, or until toothpick inserted 1-inch from edge comes out almost clean. DO NOT OVERBAKE! Cool in pan on wire rack, at least 25-30 minutes.

In heavy saucepan, heat semisweet chocolate with heavy cream over low heat until chocolate is melted, stirring frequently. Remove from heat; stir in remaining vanilla. Spread chocolate ganache over brownie; sprinkle sliced almonds over the top.

Let stand until set, about 2-1/2 hours (or refrigerate 30 minutes). Cut into pieces and serve.


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