Almond Brownies

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Nutrition Facts: 1 brownie equals 149 calories, 6 g fat (4 g saturated fat), 30 mg cholesterol, 67 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • 36

Ingredients

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

Preparation

Step 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.
* 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.
* 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.

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