| Features Krusteaz Fudge Brownie Mix with Sliced Almonds, Coffee Icing and Chocolate Icing and more Almonds | |
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Recipe Yield: 96, 2-inch brownies
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Ingredients: |
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7 lb. (Full Box) |
Krusteaz Fudge Brownie Mix 732-0620 |
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24 fl. oz. (3 cups) |
Hot water |
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8 oz. (2 cups) |
Sliced almonds |
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3/4 oz. (1/2 cup) |
Instant coffee granules |
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9 fl. oz. (1 cup + 2 Tbsp.) |
Hot water |
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3 lb. (10 cups) |
Krusteaz White Creme Icing Mix 732-0800 |
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24 oz. (4 cups) |
Chocolate chips |
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1 Tbsp. + 1 tsp. |
Vegetable oil |
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8 oz. (2 cups) |
Sliced almonds |
Instructions:
- Place Krusteaz Fudge Brownie Mix, 24 fl. oz. (3 cups) water and almonds in mixer bowl.
- Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds.
- Scale batter into prepared 24x16x2-inch pan.
- For standard oven, bake at 350 degrees F 28-33 minutes; for convection oven, bake at 300 degrees F 28-33 minutes. Cool completely.
- Dissolve instant coffee granules in 9 fl. oz. (1 cup + 2 Tbsp.) water.
- Place Krusteaz White Creme Icing Mix in mixing bowl.
- Using a paddle, mix on low speed 1 minute while gradually adding water with coffee. Scrape bowl.
- Change to high speed and mix 5 minutes or until light and creamy.
- Ice brownie. Chill until firm.
- Place chocolate chips and oil in saucepan and heat over low heat, stirring constantly, until melted.
- Spread over coffee icing. Sprinkle almonds over chocolate icing. Allow to set up completely before cutting.
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