Almond Latte Fudge Brownies

Makes Approx 96, 2-inch brownies


  • 7 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-06200 or 4 lb Krusteaz Professional Ready to Bake Brownie Batter 732-0605
  • 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


  1. For brownies, place Krusteaz Professional Fudge Brownie Mix, water and almonds in mixer bowl. If using Ready to Bake Brownie Batter, place batter in a bowl and stir in almonds with a spatula.
  2. Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Omit this step if using Ready to Bake Brownie Batter.
  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.
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