Almond Brownies (Fudgy Chocolate Brownie with Nuts)

This fudgy almond brownies recipe makes truly indulging and decadent almond flavored chocolate brownies.

Made with a combination of all purpose flour and almond flour and crunchy almonds, these brownies offer a unique twist on the classic chocolate treat. The almond flour adds a nutty and delicate flavor, while the almonds provide a satisfying crunch in every mouthful.

Whether you're a chocolate lover or a brownie lover, these almond flour brownies are sure to satisfy your cravings and become a favorite go-to dessert.

This easy brownie recipe with almond flour is quite a variation from my other brownie recipes like this cocoa powder brownies and chocolate brownies.  The main difference is the use of almond meal in the batter. The other difference is the use of nuts in the brownies, and since I used almond meal in the batter, I choose to add slivered almonds on top of the brownies.

The resulting almond brownies are not only moist and fudgy, but they also have in them a lovely nutty flavor that is made more prominent with the crunchy slivered almonds on top.

There is also all-purpose flour in the recipe, so this is not a totally gluten free almond brownie recipe.

I love these almond flour brownies and I am sure you would too!

Jump to:

• ❤️Why You Will Love This Tutorial
• 📋Ingredients
• 🧾Substitution and Variations
• 👩‍🍳How to Make
• 🍽️Serving & storage
• 💡Expert Tips
• 💭FAQs
• ❤️More Recipes You Will Love
• 📖Recipe

❤️Why You Will Love This Tutorial

• This is an easy recipe and uses simple ingredients.
• It is a great variation to traditional brownies or regular brownies with the combination of almonds and dark chocolate flavor.
• These homemade brownies turn out with a moist and fudgy texture every single time.
• They make a great treat for chocolate lovers and any one looking to satisfy their chocolate cravings.

📋Ingredients

These are the ingredients I used to make these deliciously nutty chocolate brownies:

• Butter - I use salted butter. If using unsalted butter, add a tiny pinch of extra salt in the recipe.
• Dark chocolate - use good quality chocolate for best results.
• Egg - use large eggs (large sized eggs).
• Granulated sugar (caster sugar) - fine white sugar works best for this brownie recipe as it dissolves quicker compared to coarse sugar.
• Cocoa powder - sift this first to break any lumps.
• All purpose flour + salt - combine and sift together to break any lumps in the flour. Use fine salt.
• Slivered almonds - these can be purchased from local supermarkets.
• Vanilla extract - adds a lovely flavor to the brownies.
• Chocolate chips
• Ground almonds (almond meal)

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

🧾Substitution and Variations

• Chocolate chips can be replaced with chocolate chunks. Mix into the brownie batter before pouring into the baking pan.
• Vanilla extract can be replaced with almond extract.
• Sprinkle some flaky sea salt on the brownie after baking for slight variation in flavor.

This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

👩‍🍳How to Make

Mixing the batter

1. Start by preparing your tin. Grease a 6 inches square pan well and line it with parchment paper.
2. Sift flour, cocoa powder, and salt into a large bowl. Add ground almonds and mix all ingredients with a whisk. Set aside.
3. Separately, dry roast the slivered almonds over very low heat or in the oven for a few minutes until they turn slightly brown. Remove from heat and let them cool.
4. In another bowl, melt butter and chocolate in a double boiler or microwave until melted.
5. Remove from heat, and while the melted chocolate and butter are still hot, add in the sugar. Mix well for about 30 seconds.
6. Let the mixture cool and then add in the egg. Whisk well.

1. Add in the dry ingredients into the wet ingredients and mix with a spoon until well incorporated and a smooth batter is formed.
2. Add in the chocolate chips and mix again.
3. Pour the almond flour brownies batter into the prepared square baking pan and level it.
4. Sprinkle the toasted almonds all over the top of the almond brownies batter, making sure they are well distributed. Use the back of a spoon to press the nuts in lightly so that they sink into the brownie batter slightly. Bake the brownies for 20 minutes in a preheated oven, until the sides are firm to the touch and the center of the brownies is still soft.
5. Remove the baked almond brownies from the oven and let them cool in the oven for a few minutes before inverting them onto a wire rack.
6. Let the brownie cool completely before cutting.

This is a small brownie batch. It yields a brownie block of 6 inches by 6 inches. Cut into 1.5-inch squares, you will get about 16 squares of almond flour brownies.

🍽️Serving & storage

• The brownies last well at room temperature for a good 4 to 5 days. Keep them in an airtight container to keep them moist.

💡Expert Tips

The points I have below are generally applicable for all brownies, which is why you will literally see them in all my brownie recipes posts. I repeat these on every brownie page because these are often the most crucial factors that make or break a tasty brownie treat (other than a good recipe, of course).

The last point I have on this section is specifically for this almond flour brownie recipe, so don’t miss that one!

Baking time and tin sizes

• This is probably the most critical factor here. Always stick to the time mentioned in the recipe and keep to the baking tin size suggested. If you change your tin size, the time has to be adjusted accordingly.
• For larger tins, the baking time would need to be reduced since the same amount of batter is now spread over a larger area in the tin. And if you decide to use a smaller tin, the time would need to be increased since the batter now has a smaller area to spread and is therefore thicker.
• These changes are the single most frequent reason why people often end up with over baked or under baked brownies. I would strongly suggest that you do not change the tin size because it is hard to say if the results will be the same. 

Types of tins used to bake brownies

• If a recipe calls for a metal tin and you bake yours in a glass dish, you would need to adjust the baking time as well. Brownies in a metal tin tend to bake faster than those baked in a glass dish, so this is something you need to be mindful of.

Oven temperature

• Oven temperature is another factor that could affect the texture of your brownies. The tricky thing about oven temperatures is that different ovens require different degrees of heat for the same results. For example, I always set my oven to a 160 to 170 degrees Celsius when baking cakes, even if the recipe requires the oven temperature to be 180 degrees Celsius. The oven temperature for baking brownies is often the same as that used for cakes. And so when baking my brownies, I set my oven temperature to that I usually use for my cakes. You should ideally set your oven temperature to the heat you use when baking cakes. 
• It is also a good practice to check on your brownies in the oven at least 5 minutes before the time is up. Ideally, the sides should be firm when pressed, and the center still soft. If you wait until the center is firm, you will end up with a cake-like brownie, so this is something you need to pay attention to.

Almonds in brownies

• For these almond brownies, I top the brownie batter with slivered almonds. These should be roasted lightly on a stovetop or in the oven for best results (all nice and crunchy). Since they are going to be baked in with the brownies again, suffice if you roast them lightly.
• I have also tried adding chopped roasted almonds into the brownie batter once, but the nuts were no longer crunchy after baking, so it is best that you only top the brownie with the nuts and not include them in the batter itself.

💭FAQs

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