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