Horchata Brownies
Horchata Brownies
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 395
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 68
- Total: 1 hr 55 min (includes cooling and setting time)
- Active: 25 min
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 395
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 68
- Total: 1 hr 55 min (includes cooling and setting time)
- Active: 25 min
Ingredients
Brownies:
Cooking spray
One 12-ounce bag semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup slivered almonds
Glaze:
1 cup unsweetened rice milk
1/2 teaspoon ground cinnamon
1 tablespoon rum
About 2 cups confectioners' sugar
Directions
- For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray.
- Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds.
- Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack.
- For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze.
- Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.
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