Almond Truffle Brownies 1 package fudge brownie mix (13-inch x 9-inch pan size) 1/2 cup water 1/2 cup vegetable oil 1 egg 3/4 cup chopped almonds 1 teaspoon almond extract FILLING: 1 cup (6 ounces) semisweet chocolate chips 1 package (8 ounces) cream cheese, softened 1/4 cup confectioners' sugar 2 tablespoons milk 1/2 teaspoon almond extract TOPPING: Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Truffle Brownies cont. 1/2 cup semisweet chocolate chips 1/4 cup heavy whipping cream 1/2 cup sliced almonds, toasted In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. In a microwave, melt chocolate chips; stir until smooth. In a large mixing bowl, beat cream cheese and confectioners' sugar. Add milk, extract and melted chips; mix well. Spread over brownies. Refrigerate for 1 hour or until firm. For topping, in a small saucepan, melt chips and cream Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Truffle Brownies over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting. Yield: 1-1/2 dozen. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008