A made-from-scratch soft chocolate brownie drizzled with sweet almond icing. Dainty brownies perfect for tea time or anytime!
Pour onto a half size baking sheet (cookie sheet and spread evenly. You may want to flour the bottom of the pan or use a silicone mat to avoid sticking and provide an easier release after baking.
Bake at 350°F for 20 minutes or until a toothpick inserted into the center of the sheet comes out clean.
In a bowl, mix powdered sugar, cream and almond extract. If too thick, add 1 teaspoon of cream at a time. If too thin, add 1 tablespoon powdered sugar at a time. The consistency should be thin enough to drizzle off a spoon or squeeze out of a bottle AND not ooze off the brownie teacakes.