"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Brownies Recipe

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This recipe for Almond Brownies, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Frank
Added: Thursday, February 26, 2009


1/2 c. butter softened
1 c. sugar
4 eggs
1 can(16oz.) chocolate syrup
1/2 tsp. almond extract
1 c. plus 1 tbsp. all- purpose flour

1 c.(6oz.)semisweet chocolate chips
1 carton(8oz.) frozen cool whip, thawed, divided
1/4 tsp. almond extract
1/2 chopped almonds

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually ad to chocolate mixture. Pour into greased 13 by 9 inch baking pan. Bake at 350 degrees for 25 - 30 minutes or until until toothpick inserted in center comes out clean.(they may appear moist ) Cool on wire rack.
For frosting in a microwave bowl, melt chocolate chips and 1 c. whipped topping; stir until smooth.
Cool. Fold in remaining whipped topping and extract. Spread over cooled brownies. Sprinkle with almonds. Store in refrigerator.




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