- Preheat oven to 350°F and grease a 9 x13-inch pan.
- For the bottom layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
- Add in the egg yolks and almond extract.
- Gradually add in the flour, baking powder and salt until thoroughly combined. If using, stir in the chocolate chips.
- Spread the batter evenly into the prepared pan and par bake for 20 minutes, until a light golden brown color. Set aside to cool for at least 10 minutes.
- For the top layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
- Add in the eggs and almond extract.
- Gradually add in the flour and cocoa until smooth.
- Spread this mixture onto the partially baked and cooled bottom layer. Bake for another 25 to 35 minutes, until a toothpick tests clean and the top seems firm.
- Cool completely before cutting. Sift powdered sugar over the top and garnish with whole almonds before serving. Store double-decker brownies well-wrapped at room temperature for up to 5 days.
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