Nov 19 2020 - 5:30pm

Ayesha Curry's Horchata Brownies

Ayesha's Home Kitchen


If you’re in a pinch, Ayesha Curry says you can use boxed brownie mix as a base. Just add the vanilla extract, almond extract, cinnamon, and almonds.

Ayesha Curry Horchata Brownies


  1. Brownies:
    1 (12 oz.) 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 vanilla extract
    1/4 teaspoon almond extract
    1 cup all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 cup slivered almonds
  1. Glaze:
    1 cup unsweetened rice milk
    1/2 teaspoon ground cinnamon
    1 tablespoon rum
    About 2 cups confectioners' sugar


For the Brownies:

  1. Preheat the oven to 325°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.
  2. 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.
  3. Spread the batter in the prepared pan. Bake for about 40 to 45 minutes, until the brownies are just set and a toothpick inserted in the center comes out almost clean. Cool completely on a rack.

For the Glaze:

  1. Bring the rice milk to a boil in a small skillet. Boil for three to four minutes, until reduced to about two tablespoons. 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.
  2. 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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