Ingredients
1/2 cup butter, softened1 cup sugar4 large eggs1 can (16 ounces) chocolate syrup1/2 teaspoon almond extract1 cup plus 1 tablespoon all-purpose flour1/2 teaspoon saltFROSTING:1 cup semisweet chocolate chips1 carton (8 ounces) frozen whipped topping, thawed, divided1/4 teaspoon almond extract1/2 cup chopped almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack.
For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.
