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Ingredients1 h 8 m servings 183 cals
Original recipe yields 16 servings (16 brownies)
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds in an 8-inch square baking pan.
- Toast almonds in the preheating oven until golden brown, 3 to 5 minutes. Transfer to a bowl and let cool.
- Combine brownie mix, fudge packet, and oil in a large bowl.
- Whisk water, yogurt, and vanilla extract together in a glass measuring cup using a fork. Pour over brownie mix in the bowl; stir until batter is well-blended, 40 to 50 strokes.
- Line the baking pan with aluminum foil, leaving an overhang on each side. Spray aluminum foil with cooking spray. Pour batter into the pan. Spread almonds on top.
- Bake brownies in the preheated oven until a toothpick inserted 1 inch from the edge comes out clean, 30 to 40 minutes.
- Let brownies stand until cooled, at least 15 minutes, before lifting out of the pan and cutting into squares.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 183 calories; 9 g fat; 25.7 g carbohydrates; 2.1 g protein; < 1 mg cholesterol; 101 mg sodium. Full nutrition
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