Almond Crunch Recipe

 

2 mug semisweet chocolate chips, softened

1 mug fragmented almonds

1 to 2 tablespoons Demerara sugar, turbinado or crude sugar

Maldon Smoked Sea Salt, to taste; or substitute your most loved ocean salt

one 9″ x 13″ container of heated, cooled brownies, your most loved formula

3/4 mugs

1 mug tan sugar

1/4 tsp salt

1/4 mug milk

1 tsp vanilla

5 measures confectioners’ sugar

7 oz semisweet chocolate chips, liquefied

4 oz fragmented almonds

1 to 2 tablespoons Demerara sugar, turbinado or crude sugar

6 oz spread

one 9″ x 13″ skillet of heated, cooled brownies, your most loved formula

How to make:

1) To make the Almond Crunch Topping: Combine the softened chocolate with the almonds. Blend tenderly until nuts are decently covered. Spread in a much layer on a material lined heating sheet. Sprinkle equally with the Demerara sugar and the smoked salt. Break any excessively extensive salt gems up with your fingers as you sprinkle. Set the tray of sugared/salted chocolate nuts aside to solidify. Once the chocolate is firm, pound the fixing by beating in a sustenance processor, or in a zip-top pack with a moving stick or other overwhelming item.

2) Make a 9″ x 13″ container of your most loved brownies. Fudgy, cakey, or in the middle of, whatever you wish. To make the Browned Butter Caramel Icing: Melt the margarine in a medium-sized pot over medium-low hotness.

3) Add the tan sugar and salt and cook over low hotness until bubbling. Keep on cookking for 2 more minutes.

4) Take off of the hotness quickly, and blend in the milk. Come back to the high temperature and heat the mixture once again to the point of boiling. Pour the mixture into the dish of your blender, and cool to tepid. Mix in the vanilla.

5) Beating the mixture in low speed, do not over-beat! Also include the confectioners’ sugar. Expand the rate to high and beat until the icing is lighter in shade and surface.

6) Spread the what tops off an already good thing and top with the almond crunch garnish, pressing it down delicately into the icing. Serve warm, or chilled.