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Marbled Chocolate Almond Butter Brownies

Bettyskitchen's picture
Ingredients
For chocolate brownie layer
  Butter 1 Cup (16 tbs) (2 sticks)
  Unsweetened chocolate 4 Ounce (4 squares of 1 ounce each)
  Eggs 2 , beaten
  Granulated sugar 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
  Self rising flour 1 1⁄3 Cup (21.33 tbs)
  Cooking oil spray 1 Teaspoon (as needed)
For almond butter brownie layer
  Creamy almond butter 1⁄2 Cup (8 tbs) (or peanut butter)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄3 Cup (5.33 tbs), softened
  Granulated sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Self rising flour 1 Cup (16 tbs)
Other ingredients
  Miniature marshmallows 3 Cup (48 tbs)
  Toasted sliced almonds 1 1⁄2 Cup (24 tbs) (you may use toasted chopped peanuts, if you prefer)
For chocolate frosting
  Butter 1⁄4 Cup (4 tbs)
  Unsweetened cocoa 3 Tablespoon
  Milk 3 Tablespoon
  Confectioners sugar 2 Cup (32 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

GETTING READY
1. For chocolate brownie layer, in a saucepan combine butter and unsweetened chocolate.
2. Place the pan on low heat, stir occasionally and melt chocolate.
3. Remove pan from heat and let it cool to room temperature.
4. In a large mixing bowl, add sugar, and beaten egg. Mix well.
5. Pour melted chocolate mixture into the bowl, a little at a time, and mix after each addition.
6. Drop self rising flour and vanilla. Mix to incorporate.
7. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking spray, and transfer ½ of the mixture into it. Spread evenly.
8. Now, for almond butter brownie batter, in a separate bowl, combine creamy almond butter, brown sugar, softened butter, and granulated sugar. Beat until light and fluffy.
9. Drop egg, one at a time, and beat after each addition.
10. Throw flour and mix until just blended.
11. Spoon almond mixture over the chocolate brownie batter in the baking dish.
12. Top it with remaining chocolate brownie mixture, and swirl together as shown in the video.
13. Preheat oven to 350 degree F.

MAKING
14. Pop the baking dish in oven, and bake for 45-50 minutes or until toothpick when inserted in the center comes out clean. Remove from oven and place it on a wire rack.
15. Sprinkle marshmallows and almonds evenly on top of hot brownie.
16. For frosting, in a saucepan, add butter, cocoa, and milk.
17. Place the pan on low heat, whisk constantly and cook for about 4 minutes or until slightly thickened.
18. Remove pan from the heat, and drop sugar and vanilla in it. Whisk until smooth.
19. Spread frosting on brownie, as desired. Let it cool completely.

SERVING
20. Cut into slices and serve immediately.

TIPS
If you are using all purpose flour instead of self rising flour, then add baking powder and baking soda

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Butter
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
35 Minutes
Cook Time: 
65 Minutes
Ready In: 
100 Minutes
Servings: 
8

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