Neighborhood party tonight and I signed up to make cookies or brownies. Perfect time to try out a new recipe such as this one from Betty Crocker. Courtney and I nibbled at the pieces that fell off in the pan while I was cutting them up and they were so good! Gooey and yummy! Easy to make too.
1 box chocolate fudge cake mix (I used Devil’s Food)
1/2 cup butter, softened
1 cup dark corn syrup (I only had light corn syrup so used that instead)
1/4 cup butter, melted
2 cups salted roasted whole almonds, coarsely chopped (I used a combo of salted/roasted and raw)
6 oz dark or bittersweet baking chocolate, chopped (I just used 1 cup of semisweet chips)
1 Heat oven to 350. Place cake mix in medium bowl. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13 x 9″ pan. Bake 12 – 14 minutes or until set.
2 In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with wire whisk until smooth. Stir in almonds and chocolate. Pour over crust.
3 Bake 25 – 30 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. Store covered in fridge.
Kitchen Tip: Much like the center of a pecan pie, the center of these bars is very moist and may even look raw. Not to worry – that’s how they should look.