Almond Truffle Brownies

1 package fudge brownie mix

(13-inch x 9-inch pan size)

1/2 c. water

1/2 c. vegetable oil

1 egg

3/4 c. chopped almonds

1 tsp. almond extract

1 c. (6 oz.) semisweet chocolate chips

1 package (8 oz.) cream cheese, softened

1/4 c. powdered sugar

2 Tblsp. milk

1/2 tsp. almond extract

Topping:

1/2 c. semisweet chocolate chips

1/4 c. heavy whipping cream

1/2 c. sliced almonds, toasted

In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-in. x 2 in. baking pan. Bake at 350 degrees for 23-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

In a microwave, melt chocolate chips; stir until smooth. In a large mixing bowl, beat cream cheese and powdered sugar. Add milk, extract, and melted chips; mix well. Spread over brownies. Refrigerate for 1 hour or until firm.

For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour before cutting.

Makes 1 1/2 doz.