Almond Brownies Recipe
Almond Brownies Recipe photo by Taste of Home
Next Recipe

Almond Brownies Recipe

Read Reviews
3.5 16 17
Publisher Photo
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! —Didi Desjardins, Dartmouth, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 36 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 can (16 ounces) chocolate syrup
  • 1/2 teaspoon almond extract
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1/4 teaspoon almond extract
  • 1/2 cup chopped almonds

Nutritional Facts

1 each: 149 calories, 6g fat (4g saturated fat), 30mg cholesterol, 67mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack.
  3. For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator. Yield: 3 dozen.
Originally published as Almond Brownies in Simple & Delicious March/April 2009, p48

Reviews for Almond Brownies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
pajamaangel 236746
Reviewed Nov. 5, 2015


nancye49 121225
Reviewed Mar. 20, 2014

"Really good. My oldest grandson thought there should be more almond. But I thought the taste was just right. Will make again."

BakerMU 180903
Reviewed Mar. 12, 2013

"These were delicious - will make again!"

cherrylady 180892
Reviewed Sep. 1, 2012

"Did NOT like the frosting made with whipped topping! It is gummy and strange. Everyone here was disappointed because they love my normal brownie recipe. We scraped the frosting off and ate the brownies."

Mrs.Type1 111551
Reviewed May. 15, 2012

"21g of Carbs for a single brownie does not make this a diabetic friendly snack and stating that it is can be dangerous!"

ninnypooh 162897
Reviewed Feb. 7, 2012

"My daughter and I did not like these at all. They went right into the trash. Too much almond and too bitter."

Kamal 97340
Reviewed Dec. 1, 2011

"although these brownies sound really good, 4gm of saturated fat definitely does not define them as low fat. It would be good if they could be an alternative to the ingrediences. Also very high in cholesterol."

babbsnr 111535
Reviewed Jun. 24, 2011

"Good Grief!! You people that are on diets or restrictive diets, stay away from the dessert section. I am really tired of hearing you gripe about the calorie content. Just make them and eat them and shut-up and let the rest of us enjoy them."

kholl1957 210594
Reviewed Jan. 22, 2011

"This is a great recipe; however, I found this recipe doing a search for DIABETIC recipes. This hardly qualifies as a diabetic recipe; it's loaded with sugar and carbs. And it's really not lo-calorie, either. 36 servings from a 9 x 13 pan? Seriously? Who eats a dessert that small? These numbers are artificially smaller than what the average person eats. Again, it's a great recipe, just not for dieters or diabetics."

AngryGood 113460
Reviewed Jul. 12, 2010

"Wrong-o, Mcallis! The sugar would be LESS than 21 grams. Carbohydrates can also be fiber and starch. I doubt there would be any fiber at all in here, although I do not doubt that there would be plenty of starches from the all-purpose flour.

By the way mw68, it doesn't matter if you make things "lighter" or "sugar-free"- these are still empty calories."

Loading Image