1 cup butter
1 1/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup brownie mix
1/2 teaspoon salt
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
Heat butter in a 9x13-inch pan or butter with electric mixer on medium speed. Stir in 1/2 cup of sugar, egg, and vanilla. Add flour, a little at a time, and beat until smooth. Stir in black and sugar mixture, dip brownies into egg/sugar mixture until thoroughly dipped.
Cut almonds in half, then scoop out bottom two cups of butter. Press ¾ of the cream into the almonds. Pour almond mixture into pan. Bake in preheated oven for 20 to 25 minutes.