I have to admit that chocolate isn’t one of my favorite flavors. It’s not that I dislike chocolate, I definitely enjoy it when it’s with other flavors like in chocolate chip cookies or as frosting on a cupcake, but in general, you won’t find me reaching for a plain chocolate brownie or piece of cake. Usually when I bake something that’s chocolate-centric it’s because I’m making it for someone who loves chocolate. That was the case with these brownies, but I ended up loving them too!
The brownie base is dense, chewy and studded with chopped almonds. In my opinion, the best part of these brownies is the marzipan layer that sits between the brownie and chocolate glaze on top. The marzipan makes these brownies unique and a little fancier than plain brownies and definitely ups the deliciousness factor.
- 2/3 cup flour
- 2 tbl. dark or dutch processed cocoa powder
- 1/2 tsp. salt
- 3 oz. bittersweet chocolate, chopped
- 3 oz. unsweetened chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, at room temperature, lightly beaten
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 cup chopped almonds
- 5 oz. almond paste
- 1/3 cup powdered sugar
- 2 tsp. corn syrup, plus more for brushing
- 3 oz. dark chocolate, chopped
- 2 tbl. unsalted butter
- Preheat the oven to 350 degrees and line the bottom and sides of an 8 x 8 inch pan with tin foil or parchment paper leaving a little extra that hangs over the edges.
- Sift the flour, cocoa, and salt in a small bowl then set aside.
- Use a double boiler* to melt the chocolates and butter. When it’s smooth, remove from heat and whisk in the sugars. Continue whisking until the sugars have dissolved and the mixture has cooled slightly. Add the eggs, vanilla and almond extract and whisk until just combined. Gently fold in the flour mixture then add the almonds. Pour into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Place the pan on a wire rack to cool completely.
- To make the marzipan, liberally dust a smooth surface with powdered sugar. Knead the almond paste with corn syrup, adding more powdered sugar to the counter as necessary to prevent sticking. Continue kneading until the paste is smooth and all the sugar is incorporated. Use a rolling-pin to press the marzipan into a 8 x 8 inch square. Lightly brush the top of the brownies with corn syrup, then place the marzipan layer on top, pressing lightly so it will stick. Refrigerate while you prepare the glaze.
- Make the glaze by melting the chocolate and butter in a double boiler. When the mixture is smooth, pour over the marzipan in a thin, even layer. Return to refrigerator and chill until set. The brownies will be best if allowed to chill overnight. Use the tin foil or parchment paper to lift the brownies out of the pan before slicing to serve. Store leftovers in an airtight container. Enjoy!