Recipes > Aztec Brownies

Aztec Brownies

Cinnamon and almond make these cake-like brownies extra special.


30 servings

Total Time


Bake Time

20 to 25 minutes




2 cups all-purpose flour

1-1/2 cups sugar

1/2 cup brown sugar

1/4 cup cocoa powder

1 cup butter OR margarine

1 cup water

1/2 cup buttermilk

2 eggs, beaten

1 teaspoon baking soda

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

1 teaspoon vanilla extract, pure

1/2 teaspoon almond extract


1/2 cup butter OR margarine

1/3 cup buttermilk

1/4 cup cocoa powder

4 cups powdered sugar

1 teaspoon vanilla extract, pure

1/2 teaspoon almond extract

1/2 cup sliced OR slivered almonds


Preheat oven to 350º F.

To make brownies:
Combine flour and sugars in a large mixing bowl. Set aside.  Bring cocoa, butter and water to a boil in a small saucepan. Pour hot mixture over flour and sugar; stir to mix thoroughly. 

Mix buttermilk, eggs, baking soda, spices and extracts in a smaller bowl. Add to chocolate batter and mix well.

Pour into a greased 15 x 10-inch jelly roll pan, and bake for 20 to 25 minutes until wooden pick inserted in center comes out clean. 

To make icing:
Combine butter, buttermilk and cocoa in a medium saucepan; bring to a boil. Remove from heat and gradually stir in powdered sugar and extracts. Beat until smooth and spread over hot brownies. Sprinkle almonds evenly over top of icing.


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