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Ingredients: 2/3 cup blanched whole almonds, toasted One (8 ounce) package semisweet baking chocolate 1/3 cup reduced-calorie margarine 1-1/4 cup all-purpose flour 1 cup sugar 2 tablespoons amaretto 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup egg substitute Almond frosting: 2 cups powdered sugar 3 tablespoons reduced-calorie margarine 1 tablespoon amaretto 1 tablespoon milk (can add more if needed for correct consistency) Directions: Heat oven to 350-degrees. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Place 1/3-cup almonds in food processor or blender. Cover and pulse-blend until almonds are ground. Coarsely chop remaining 1/3-cup almonds and set aside. Melt chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat; stir in ground almonds and remaining ingredients. Spread batter into pan. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool completely. Prepare frosting and spread over brownies. Sprinkle with chopped almonds and cut into 3 x 1-inch bars. Almond Frosting Mix all ingredients together until smooth and spread over cooled brownies before slicing. Recipe makes 39 servings. Serving Size: One bar Nutrition information per serving: Calories: 130 Total fat: 6g Saturated fat: 3g Cholesterol: 20mg Sodium: 70mg Carbohydrate: 19g Protein: 2g Fiber: trace |