2 3/4 cups sliced toasted almonds
2 tablespoons butter, melted
1/2 lb. butter
1 lb. semisweet chocolate, chopped
6 egg yolks
1 cup granulated sugar
1 1/2 cups sliced toasted almonds
1/2 lb. butter
3 cups powdered sugar
1 tsp. vanilla
Preheat oven to 325 degrees. Line and grease a 9×13 inch pan with foil, leaving enough foil over the edge to use as handle later on.
Place the toasted almonds in a bowl of a food processor fitted with a metal blade. Process for about 10 seconds; set aside.
Melt the butter in a bowl and stir in the ground nuts; stir nuts until well combined. Place in prepared pan and press evenly into the bottom; set aside.
Place the chopped chocolate and butter in a heatproof bowl. Place bowl over 1 inch of simmering water and melt the butter and chocolate; set aside. In a bowl of a stand mixer fitted with a paddle attachment beat the eggs, egg yolks, and sugar on medium speed for 4 minutes. Scrape down bowl and beat on high for another 3 minutes until thick and lemon colored. With mixer on low, pour in melted chocolate. Blend until just combined and remove from mixer. Stir by hand with spatula until completely combined. Pour over the nut base. Bake for about 45 minutes until toothpick inserted in the center comes out almost clean. There should be a little batter on the toothpick. Remove from oven and allow to cool at least 1 hour at room temperature.
Place the nuts in a bowl of a food processor and process for 10 seconds; set aside.
In a bowl of a stand mixer cream the butter. Add the powdered sugar, vanilla and nuts. Blend until well combined. Spread over the top of the cooled brownie. Cut into 24 squares. Store in refrigerator.