Triple-layer almond shortbread brownies

Other

6 servings

Very Easy

1 h 10 m

1160 Kcal

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Ingredients

• 1 cup whole natural almonds
• 3/4 cup confectioner's sugar
• 1 3/4 cups butter, softened
• 1/4 teaspoon almond extract
• 2 3/4 cups all-purpose flour
• 3 large eggs
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract
• 6 oz semisweet chocolate
• 1/3 cup heavy cream
• 1/2 cup sliced almonds

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Preparation

• Preheat oven to 350F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, extending foil over rim. In food processor with knife blade attached, process whole almonds with 1/4 cup confectioner's sugar until nuts are finely ground.
• In large bowl, with mixer at low speed, beat 3/4 cup butter and remaining 1/2 cup confectioner's sugar until blended. Increase speed to high; beat until creamy. At low speed, beat in ground-almond mixture, almond extract, and 1 3/4 cups flour just until blended.
• With hands, pat dough evenly onto bottom of prepared jelly-roll pan. Bake until golden, 20 to 25 minutes. Cool in pan on wire rack.
• Meanwhile, in heavy 2-quart saucepan, heat unsweetened chocolate and remaining 1 cup butter over low heat, stirring frequently, until melted. Remove from heat. Cool slightly, about 10 minutes.
• In large bowl, with mixer at high speed, beat eggs, granulated sugar, salt, and 1 teaspoon vanilla until ribbon forms when beaters are lifted, 5 to 10 minutes. Beat in chocolate mixture until blended. With spoon, stir in remaining 1 cup flour. Pour chocolate mixture over shortbread crust; spread evenly to edges. Bake until toothpick inserted 1 inch from edge comes out almost clean, 20 to 25 minutes. Cool in pan on wire rack.
• In heavy 2-quart saucepan, heat semisweet chocolate and heavy cream over low heat, stirring frequently, until chocolate has melted. Remove from heat; stir in remaining 1 teaspoon vanilla.
• When cool, lift foil, with brownie, out of pan; peel foil away from sides. With metal spatula, spread chocolate glaze evenly over brownie. Sprinkle sliced almond on top. Let stand until set, about 2 hours. Cut lengthwise into 6 strips, then cut each strip crosswise into 12 pieces.

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