Almond Truffle Brownies Recipe

5 2 3
Almond Truffle Brownies Recipe
Almond Truffle Brownies Recipe photo by Taste of Home
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Almond Truffle Brownies Recipe

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5 2 3
Publisher Photo
This wonderful recipe is one my mom just had to share with me after she baked them. These fudgy almond delights are made in several steps, but the extra effort is well worth it!
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + chilling

Ingredients

  • 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:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/2 cup sliced almonds, toasted

Directions

In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-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 over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting. Yield: 1-1/2 dozen.
Originally published as Almond Truffle Brownies in Taste of Home April/May 2005, p29

  • 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:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/2 cup sliced almonds, toasted
  1. In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-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.
  2. 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.
  3. For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting. Yield: 1-1/2 dozen.
Originally published as Almond Truffle Brownies in Taste of Home April/May 2005, p29

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MY REVIEW
Abutton User ID: 308329 70249
Reviewed Dec. 10, 2011

"These are amazing! Very rich and decadent and everyone loves them! I used homemade brownies instead of a mix, and left the nuts out of the dough, but they still turned out great."

MY REVIEW
zainabh2008 User ID: 4343561 63194
Reviewed Aug. 16, 2009

"that looks extremely delicious!!!!!"

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