Second attempt at baking and I still haven’t messed up. That makes me feel like a super achiever. LOL Am so, so, so bad at baking that not making a disaster out of something as simple as cookie bars becomes an important achievement indeed. I’m becoming bolder too. The recipe for this chocolate and almond cookie squares is actually a combination of two recipes with further modifications to suit my craving for nuts.
The original idea for this cookie comes from Cooking Class Cookbook (Publications International Ltd., 1994). It is actually a recipe for butterscotch brownies. But among the ingredients are butterscotch morsels which I didn’t have. However, I have this old, old butterscotch brownies recipe from my sister-in-law that I’ve never tried before (easier to make butterscotch brownies using ready made brownie mix). So, I used my sister-in-law’s recipe (I added sliced almonds though) instead of the Cooking Class Cookbook recipe. What I retained from the Cooking Class Cookbook recipe is the chocolate topping.
The idea (so easy, I am eternally indebted to the genius that thought of it) is to sprinkle chocolate morsels on top of the newly baked butterscotch brownies, allow them to soften then spread them using a spatula. What I so loved about this neat trick with chocolate topping is that I am saved from the trouble of washing bowls I would have needed to use had the chocolate been melted separately. That’s really one think I hate about baking–washing a ton of utensils. But with neat tricks like this, I am encouraged to bake everyday! Oh, okay, make that every few days. These sugar-rich beauties are much too fattening for everyday consumption.
1/4 c. of butter
1 c. of brown sugar (I used light brown sugar instead of dark brown sugar)
1/2 c. of sliced almonds
3/4 c. of all-purpose flour
1 tsp. of baking powder
1/2 tsp. of salt
1/2 tsp. of almond extract
1 c. of semi-sweet chocolate morsels
Baking procedure :
Melt the butter in a pan. Pour into a mixing bowl. Stir in the sugar. Allow to cool.
Mix together the flour, baking powder and salt.
Add the egg to the butter-sugar mixture and mix until well incorporated. Add the flour mixture and mix well. Add the almond extract and sliced almonds and mix until well blended. The batter will be heavy.
Transfer to a greased 6″ x 6″ baking pan. Spread evenly, using a spatula. Bake in a 180oC oven for 25 minutes.
As soon as the baking pan comes out of the oven, sprinkle the chocolate morsels over the cooked cookie. Wait a minute or two until the chocolate morsels soften from the heat of the cookie. With a spatula, spread the chocolate evenly over the entire surface. Cool completely before cutting into 2″ x 2″ squares.