Almond Brownies (Fudgy Chocolate Brownie with Nuts)

A stack of 4 brownie slices on one another.

5 from 2 votes

Almond Brownies (Fudgy Chocolate Brownie with Nuts)

Absolutely decadent, fudgy almond brownies with just the right combination of nutty flavor, perfect for those who like brownies with nuts. Try it and you will be hooked!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: six inches square brownie block

Calories: 2197.9kcal

Author: Priya Maha

Ingredients

100 g butter
80 g dark chocolate
1 egg
100 g granulated sugar
⅛ teaspoon salt
10 g cocoa powder dutch processed
50 g all purpose flour
30 g slivered almonds
½ teaspoon vanilla extract
30 g ground almonds (almond meal)
30 g chocolate chips

Metric - US Customary

Instructions

Preheat oven to 160°Celsius. Grease and line a 6 inches square baking tin with butter and parchment paper. Set aside.
Dry roast the slivered almonds until lightly browned. Set aside to cool.
Sift flour, cocoa powder and salt into a bowl. Add ground almonds to the sifted ingredients and mix with a whisk. Leave aside.
Melt butter and chocolate over a pan of boiling water (or in a microwave) until both are melted. Remove from heat. While still hot, add the sugar and whisk for about 30 seconds.
If the mixture is still hot, let is cool slightly and then add the egg and whisk until the egg is well incorporated. Add vanilla extract and mix well.
Add the flour-ground almond mix to the wet ingredients and stir until all are well combined.
Fold in the chocolate chips and spoon the batter in the prepared tin.
Sprinkle the roasted almonds all over the top of the brownie batter and press the nuts in lightly with the back of a spoon.
Bake the brownie for 20 minutes until the sides are firm and the centre still soft.
Remove from oven and let the brownie cool in the tin for 10 minutes before inverting onto a wire rack.
Let it cool completely before cutting into squares.

Notes

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.

Nutrition