- 3 1/2 ounces bittersweet chocolate
- 2 tablespoons cocoa powder
- 2 ounces of almond paste Odense makes one that can be found in the baking section of most markets and comes in a toothpaste shaped box
- 1 cube unsalted butter
- Dash of salt
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unbleached flour
- 1/2 cup slivered almonds or pecans, coarsely chopped for brownie batter (optional)
- 1/2 cup sliced almonds for on top of brownies
Melt bittersweet chocolate, cocoa powder, butter, and almond paste in a medium-sized pot over low heat, stirring occasionally until everything is melted and blended.Remove from heat.Add salt and sugar and stir until both are dissolved into the chocolate-butter mixture.Add two eggs, one at a top, beating well after each until well-integrated.Add vanilla and flour and mix well.Stir in nuts at this time, if you wish to have nuts in the brownies. Grease a metal 8x8 inch baking pan thoroughly with butter or spray with cooking spray.Pour batter into prepared pan and sprinkle sliced almonds evenly over the top. Bake at 350 F for 15-18 minutes. (If you are using a glass baking dish, reduce heat to 325 F.)The brownies should be just slightly wet in the center when they are done baking. Remove from oven and cool on a rack.Cut into one-inch bite-sized brownies (36) or if you prefer a “big” bite of chocolate richness, cut slightly larger.These brownies can be stored in the freezer for several weeks.