Marbled Chocolate Almond Butter Brownies

Bettyskitchen's picture

Nov. 20, 2012

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
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1283Calories from Fat 593

 % Daily Value*

Total Fat 68 g104.6%

Saturated Fat 30 g150%

Trans Fat 0 g

Cholesterol

Sodium 556 mg23.17%

Total Carbohydrates 165 g55%

Dietary Fiber 8 g32%

Sugars 117 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet