Recipe: Aztec Brownies with Chocolate Icing (cake-like, using almond extract, cinnamon and nutmeg)

AZTEC BROWNIES
"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 unsweetened cocoa powder
1 cup butter OR margarine
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon Durkee Ground Cinnamon
1/4 teaspoon Durkee Ground Nutmeg
1 teaspoon Durkee 100% Pure Vanilla Extract
1/2 teaspoon Durkee Pure Almond Extract
Chocolate Icing (recipe follows)
1/2 cup sliced OR slivered almonds (for garnish)

Preheat oven to 350 degrees F. Grease a 15x10-inch jelly roll pan.

Combine flour and sugars in a large mixing bowl. Set aside.

Bring cocoa powder, butter and 1 cup 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 prepared baking pan.

Bake for 20 to 25 minutes until wooden pick inserted in center comes out clean.

Spread Chocolate Icing over hot brownies. Sprinkle almonds evenly over top of icing.

CHOCOLATE ICING

1/2 cup butter or margarine
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
4 cups powdered sugar
1 teaspoon Durkee 100% Pure Vanilla Extract
1/2 teaspoon Durkee Pure Almond Extract

Combine butter, buttermilk and cocoa powder in a medium saucepan; bring to a boil. Remove from heat and gradually stir in powdered sugar and extracts. Beat until smooth.

Makes 30 servings
Source: Durkee, ACH Food Companies, Inc.