Skip to content

Betty’s Kitchen Marbled Chocolate Almond Butter Brownies for Thanksgiving Recipe Video

November 12, 2012

Betty’s Kitchen Marbled Chocolate Almond Butter Brownies for Thanksgiving Recipe Video

This recipe uses Golden Smooth Almond Butter from the previous video, but you may substitute peanut butter in place of the almond butter, if you prefer.

Chocolate Brownie Layer:
2 sticks butter
(4) 1 oz. squares of unsweetened chocolate
2 eggs, well beaten
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/3 cup self-rising flour
cooking oil spray
Almond Butter Brownie Layer:
½ cup creamy almond butter (You may use peanut butter, if you prefer.)
½ cup firmly packed light brown sugar
1/3 cup butter, softened
½ cup granulated sugar
2 eggs
1 cup self-rising flour
3 cups miniature marshmallows
1 ½ cups toasted sliced almonds (You may use toasted chopped peanuts, if you prefer.)
Chocolate Frosting:
¼ cup butter
3 tablespoons unsweetened cocoa
3 tablespoons milk
2 cups confectioner’s sugar (icing sugar)
½ teaspoon vanilla extract

Melt 2 sticks of butter along with 4 squares of unsweetened chocolate in a saucepan over low heat, stirring occasionally. Let this mixture cool to room temperature. To the melted mixture add 2 cups sugar, 2 well beaten eggs, 1 1/3 cups self-rising flour and 2 teaspoons of vanilla extract.

Mix all together and spread one-half of the mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Now mix up the almond butter brownie batter: Beat ½ cup creamy almond butter, ½ cup brown sugar, 1/3 cup softened butter, and ½ cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition.

Add 1 cup self-rising flour to almond butter mixture, beating at low speed, just until blended. Spoon almond butter mixture over brownie batter. Top with remaining chocolate brownie batter, and swirl together. Bake at 350 degrees (F), allowing up to 45 or 50 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). My brownies were done after 35 minutes, but ovens do vary.

Remove from oven and place on wire rack. Sprinkle evenly with 3 cups miniature marshmallows and 1 ½ cups toasted sliced almonds. Now prepare Chocolate Frosting: Cook ¼ cup butter, 3 tablespoons unsweetened cocoa, and 3 tablespoons milk in a saucepan over medium heat, whisking constantly, about 4 minutes or until slightly thickened. Remove from heat. Whisk in 2 cups confectioner’s sugar and ½ teaspoon vanilla until smooth. Drizzle (if runny) or pipe (if more solid) over Chocolate and Almond Butter Brownies. Cool completely, cut into squares, and serve. Enjoy! –Betty ♥


Comments are closed.

%d bloggers like this: