Chocolate Dipped Almond Brownies

I have to say, though pricy, Egglands best eggs really are the creamiest eggs i have ever had out of a store. They seem to add a wonderful texture to the brownies. I have also made several other dishes with them with superior results. Their hens are all vegetarian, cage free and the eggs are high in D, B12, and E. Plus Omega 3, lutien and 25 less staurated fat. Their containers are all recyled material and never crush the eggs themselves. Thank you for producing such beautiful eggs!
This almond fiiling i had recieved from a friend i had sort of made a face at in the beginning, but wowzers. It goes so wonderful with the chocolate in the brownie.
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided ( i used some Ghiradelli White Chocolate also)
1 teaspoon vanilla extract
2 Egglands best eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Solo Almond filling ( my addition)
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional
Directions
In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
Pour into a greased 9-in. square baking pan. Drop small dabs of almond filling over the top. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.
Eggland best eggs provided the coupon for eggs for this recipe.