Almond Lattice Brownies

It's December 6th and it's only 68F here in Miami. I wish it would snow down here for once. If it were to snow, I would definitely be in Christmas mode, making holiday-inspired goodies and enjoying hot chocolate with my parents. Instead, we had a really hot and humid afternoon followed by a decently "chilly" night. I helped my mom decorate the house with our Christmas decor and filled the house with the smell of baked goods. What did I decide to make today? I chose these brownies that have "a rich almond paste topping [that] is piped over fudgy brownie batter before it is baked." This recipe comes from Good Housekeeping: Brownies! and is definitely going to be a go-to recipe from now on. Next time I make it though, I'll do a way better job of piping the lattice that goes on top. I wasn't able to get the pattern down pact, so instead I made swirls and patterns with it. The top still came out pretty good-looking, but a lattice top would've looked nicer :)

Almond Lattice Brownies
*makes 24 brownies*

Ingredients:
BROWNIE
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup butter
4 oz semisweet chocolate
4 oz unsweetened chocolate
1 1/2 cups sugar
2 tsp vanilla extract
3 large eggs, lightly beaten

ALMOND LATTICE TOPPING
1 tube (7-8 oz) almond paste, crumbled
1 large egg
1/4 cup sugar
1 tbsp all-purpose flour
1 tsp vanilla extract

Directions:
1) Preheat oven to 350F. Grease 13" by 9" baking pan.
2) Prepare brownie: In small bowl, with wire whisk, mix flour and salt. In 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently, until smooth. Remove from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture into chocolate mixture just until blended. Spread batter evenly in prepared pan.
3) Prepare topping: In food processor with knife blade attached, pulse almond paste, egg, sugar, flour, and vanilla, scraping bowl with rubber spatula, until mixture is smooth. Transfer almond mixture to small ziptight plastic bag.
4) With scissors, cut bottom corner of bag on diagonal, 1/4 inch from edge. Pipe almond topping over brownie batter to make 10 diagonal lines, spacing them 1 inch apart. Pipe remaining topping diagonally across first set of lines, to make 10 more lines and create a lattice design.
5) Bake until toothpick inserted 2 inches from edge comes out almost clean, 25 to 30 minutes. Cool in pan on wire rack.
6) When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.