Ingredients
1/2 cup butter, softened1 cup sugar4 large eggs, room temperature2 cups chocolate syrup1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking powder1 cup chopped almonds8 half-pint jars and lids3 cups hot waterGANACHE:1/2 cup refrigerated nondairy creamer6 ounces white candy coating, chopped1/3 cup sliced almonds
Preparation
In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds.
Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely.
Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.
