Chocolate Mousse and Almond Brownies

Calories 444 (53% from fat) · carb. 45g · prot. 7g · fat 26g · sat. fat 12g · chol. 81mg · sod. 131mg

1. Preheat oven to 350°F. Place 8 - 10 wafer cookies between two layers of waxed paper. Flatten with rolling pin to produce crumbs. Repeat with remaining cookies. You should have about 1½ cups wafer cookie crumbs. In a small bowl, mix wafer crumbs with melted butter. Press into an ungreased 8-inch square pan. Bake until set, about 10 minutes. Remove from oven; set aside. 
2. Combine whipping cream and chocolate in a Cuisinart® Stick Free 2-quart saucepan. Place over low heat and stir frequently with a wooden spoon until chocolate is melted, about 10 minutes. Remove from heat and allow to cool 5 minutes. 
3. Place eggs, sugar, almond extract and salt in a large mixing bowl. Using a Cuisinart® SmartPower™ 7-Speed Hand Mixer, beat on Speed 5 until mixture is thick and foamy, about 2 minutes. Add chocolate mixture to egg mixture and mix on Speed 1 until just blended. Add chocolate chips and almonds; gently fold into batter on Speed 1. 
4. Pour batter over baked chocolate wafers. Bake in same oven until toothpick inserted in the center comes out clean, about 40 - 45 minutes. Cool in pan 20 minutes, then refrigerate for 2 hours. Cut into 16 brownies and carefully remove from pan.