These almond brownies are incredible! They are easily made with cocoa powder to create an extra middle. We then roasted them out a lot of toasted almonds and a little sea salt.
Everything you need to bake these incredible almond brownies! They are based on our popular brownie recipes and offer over a thousand happy reviews and use simple ingredients like cocoa powder, butter and sugar.
We are based on my favorite chocolate bars, which have dark chocolate, a piece of almonds and sea salt. Like my favorite chocolate bars, these brownies tend toward dark chocolate and bittersweet side, and they go well with sea salt and chopped almonds.
Key Ingredients
- Almonds and sea salt: I really like Nut Chocolate Cakes! Walnuts are popular, but in this recipe I chose the whole almonds and roughly chop them as I like the extra texture. If you prefer chopped or sliced almonds, go for it. Instead of adding them to the top, you can mix them into the brownie batter as you would in the photo. I like flakes of sea salt (like Maldon sea salt flakes), but use something you like. If you have extra almonds, make some homemade almond butter (these brownies cakes will be great) or save them to make our Apple Almond Coffee Cakes.
- Cocoa powder: Use any unsweetened cocoa powder in this recipe. In this recipe, I use natural, Dutch-processed, and even original cocoa. For chocolate flavor similar to Oreo Cookies, try Dutch cocoa.
- butter: We use 100% butter in our recipes. If you use salty butter, save the required salt in the recipe below.
- granulated sugar: This balances the bitterness of unsweetened cocoa powder. Brown sugar works in our recipes, but you may lose wrinkled tops. It may also make the brownies softer and more magnificent in the middle.
- egg Increase richness and provide structure for brownies.
- All-purpose flour: These simple brownies require a small amount of flour to structure. We wanted the extra rich ones for the brownies so keeping the flour at a minimum helps. For gluten-free, many readers use a gluten-free flour blend like Bob’s Red in this recipe.
How to Make Almond Brownies
These brownies with almonds are based on our rich chocolate cake, which has videos, so when it comes to making brownie batter, I highly recommend you jump to our brownie recipe to watch the video.
You will make the batter in the pan, which means you don’t need a bunch of mixing bowls and fewer dishes! First, melt the butter, then immediately stir in the sugar, cocoa powder, vanilla extract and a little salt. This heats up the mixture, which we think is one of the best tips for amazing brownies. The sugar heats up and the cocoa has a chance to bloom, which means it tastes better when you first take a bite! I often use this tip for heating cocoa powder in chocolate recipes (for example, I do this when making these chocolate paper cups).
After letting the mixture cool for a minute or two, I add one egg at a time and then another flour. From there, you will sprinkle the brownie batter in a baking dish with lots of chopped almonds and a pile of flakes of sea salt.
Bake brownies in a 325°F oven until the edges are set to and the middle looks slightly underappreciated. You can use toothpicks to tell when they are ready to come out of the oven and look for a small amount of batter on the toothpicks. Remember that brownies will continue to be firm when they cool, so even if they don’t look enough, they will be perfect when cooled to room temperature.
Salted Almond Brownies
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Our almond brownies are dense and flavorful in the middle and are generously served with toasted almonds and sea salt. They are not too sweet. If you, like us, find yourself reaching for dark chocolate on milk chocolate, these are sure to be for you. They are easy to make from scratch and come together in minutes. There is also a good chance that you have all the ingredients on hand.
Make 16 brownies
You will need
10 tablespoons (145g) unsalted butter
1¼ cup (250g) sugar
3/4 cup plus 2 tablespoons (75 grams) unsweetened cocoa powder, Spoon and level
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 big Cold egg
1/2 cup (65g) all-purpose flour, Spoon and level
2/3 cup (80g) whole toasted almonds, roughly chopped
1/4 teaspoon sliced sea salt, like Marden
direction
1Place the oven rack in the middle of the oven and heat it to 325°F (162°C). Arrange the bottom and sides of an 8-inch square baking dish with parchment or aluminum foil, leaving overhangs on opposite sides to help remove the baked brownies from the pan.
2Add butter to medium pan. place Medium and low temperature And cook until the butter is completely melted, then turn off heat. Stay close and don’t let it brown.
3While the butter is hot, stir in sugar, cocoa powder, vanilla and salt. Stir well until combined. Don’t worry about the batsmen looking tough. After adding the eggs, the brownie batter will be smooth.
4Set the pan aside to cool until the mixture warms instead of hot, 5 to 10 minutes. Test the temperature by contacting the batter, it should be comfortable to hold without feeling hot.
5Add cold eggs at a time and stir vigorously after each egg.
6When the batter looks thick and well mixed, add the flour. Spoon the flour into the batter until very thick and pull away from the side of the bowl. I use a wooden spoon or spatula and hit 40 to 50 (see our Brownie video for reference).
7Spread thick brownie batter evenly in the prepared pan. It can be difficult to spread because it is so thick. Do your best to push the batter to the corner, even on the top.
8Sprinkle chopped almonds and sea salt on top.
9Bake the brownies until the edges look dry and bake slightly in the middle, 20 to 30 minutes. The toothpicks entering the center should be moist with the batter. As the brownies are cooler, they are firm, but the middle will always be moist and magnificent.
10Cool completely before removing the brownies from the pan (this step is essential and can help with the brownies set up). Cut into 16 squares. To do a clean edge, use the chef’s knife and wipe it clean after each piece. To ensure perfect edges, keep the chocolate cake in the refrigerator for 1 to 2 hours before slicing.
Adam and Joanne’s Tips
- storage: Place the barbecue chocolate cake in an airtight container for 2 to 3 days at room temperature. Or store them in the refrigerator for 2 weeks. You can also freeze brownies for up to 3 months! I like to wrap them separately so that I can take one or two out of the refrigerator.
- Baking tray: We use metal 8-inch square discs. Ceramic and glass pans may affect baking time. Check honesty every 5 minutes and every 5 minutes ahead of time after this. Double the recipe for the 9-inch by 13-inch pan. The brownies will be slightly thicker.
- Measuring flour and cocoa powder: Weigh them, or use the “spoon and level” method: Flatten the flour/cocoa powder, pour it into the measuring cup, and remove the top with flat edges. Please see our video for a demo.
- Longer baking time: These take 20 to 25 minutes in our oven. Still, the oven is different, so use our tips in the recipe to tell you when to finish the brownies. Remember that brownies continue to cook as they cool, so don’t be afraid to take them out of the oven, and the center is still a bit inadequate.
- Alice Medrich’s Cocoa Brownies inspired this brownie recipe. Medrich used cocoa powder instead of melted chocolate a few years ago, revolutionizing the brownie recipe. This change allows for better control of ingredients, resulting in an incredibly moist chocolate cake with a perfect center and a shiny candy-like top.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 brownie (16 in total)
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Calories
191
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Total fat
11.3g
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Saturated fat
5.2g
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cholesterol
42.3mg
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sodium
71.6mg
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carbohydrate
22.3g
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Dietary fiber
2.1g
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Total sugar
16G
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protein
3.3g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
