This is a brownie that has finely chopped almond roca as a topping.
¼ cup Peanut butter
2 oz unsweetened chocolate
1 stick butter
½ cup white sugar
½ cup brown sugar
½ cup All purpose flour
2 tablespoon whole wheat flour
2 large eggs
½ teaspoon vanilla
¼ teaspoon salt
1 cup almonds, chopped
10 almond roca candies, finely chopped
No nutrition information available
Preheat oven to 350 degrees. Grease 8" square pan
Heat the peanut butter and chocolate over hot water.
Cream butter until soft. Gradually add the sugar and brown sugar until mixture is smooth. Add the eggs one at a time, mixing after each addition. Sift in the flour and the salt, mixing until smooth. Mix in the peanut butter, chocolate and vanilla. Mix well. Add the chopped almonds. Mix well.
Pour batter in the greased pan and bake for 25-30 minutes. Don't over bake. Top should be soft to the touch. Spread the almond roca pieces evenly over the top of the brownie. Cool right in the pan. Cut into 16 pieces.
Optional: Before cutting into pieces, drizzle Carmel sauce and chocolate sauce over the top.