Double Decker Brownies

Yield: one 9 x 13-inch pan of brownies

Bottom layer

Ingredients Preparation
  • 227g
    softened butter
  • 227g
    Almond Paste - Six 7# cans
  • 227g
    light brown sugar
  • 38g
    egg yolks
  • 2g
    Almond extract
  • 300g
    all-purpose flour
  • 4g
    baking powder
  • 2g
    salt
  • 180 (optional)g
    semi-sweet chocolate chips

Top layer

Ingredients Preparation
  • 227g
    softened butter
  • 454g
    Almond Paste - Six 7# cans
  • 227g
    granulated sugar
  • 320g
    whole eggs
  • 1g
    Almond extract
  • 90g
    all-purpose flour
  • 65g
    cocoa powder
  • as neededAs needed
    powdered sugar
  • as neededAs needed
    Almonds Whole Natural - 25# carton

Directions

  1. Preheat oven to 350°F and grease a 9 x13-inch pan.
  2. For the bottom layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
  3. Add in the egg yolks and almond extract.
  4. Gradually add in the flour, baking powder and salt until thoroughly combined. If using, stir in the chocolate chips.
  5. 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.
  6. For the top layer, mix almond paste and sugar to break the paste apart. Add in the butter and cream the mixture together.
  7. Add in the eggs and almond extract.
  8. Gradually add in the flour and cocoa until smooth.
  9. 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.
  10. 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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