Almond Latte Fudge Brownies

Ingredients

    Brownies:

    7 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-06200

    24 fl oz (3 cups) hot water

    8 oz (2 cups) sliced almonds

    Coffee Icing:

    3/4 oz (1/2 cup) instant coffee granules

    9 fl oz (1 cup + 2 Tbsp) hot water

    3 lb (10 cups) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800

    Chocolate Glaze:

    24 oz (4 cups) chocolate chips

    1 Tbsp + 1 tsp vegetable oil

    8 oz (2 cups) sliced almonds

 

Yield

96, 2-inch brownies

Method

    1. For brownies, place Krusteaz Professional Fudge Brownie Mix, water and almonds in mixer bowl.

    2. Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds.

    3. Scale batter into prepared full sheet pan.

    4. For convection oven, bake at 300°F 27-32 minutes; for standard oven, bake at 350°F 27-32 minutes. Cool completely.

    5. For coffee icing, dissolve instant coffee granules in 9 oz water.

    6. Place Krusteaz Professional White Creme Icing Mix in mixer bowl.

    7. Using a paddle, mix on low speed 1 minute while gradually adding water with coffee. Scrape bowl.

    8. Change to high speed and mix 5 minutes or until light and creamy.

    9. Ice brownies. Chill until firm.

    10. For chocolate glaze, place chocolate chips and oil in saucepan and heat over low heat, stirring constantly, until melted.

    11. Spread over coffee icing. Sprinkle almonds over chocolate icing. Allow to set up completely before cutting.

 

WHEAT