Chocolate Almond Brownies
These luscious, rich and chocolaty brownies are deceptively easy to make using just 1 bowl and 2 measuring cups. Serve warm as a special dessert or cool and enjoy with coffee or tea or even packed in your lunch. Makes 9-12 squares depending how big you like your pieces.
- 1 c Semi Sweet Chocolate Chips I used Hershey’s Chipits
- 1/2 c Salted Butter If using unsalted, add 1/4 tsp salt at this point
- 1 c Granulated Sugar
- 2 Eggs Size Large
- 1 tsp Vanilla
- 3/4 c All Purpose Flour
- 1 tbsp Cocoa Powder
- 3/4 c Almonds, Coarsely Chopped
Preheat oven to 350’F and line a 9″ square pan (or similar sized; 8×10, 9″ round etc) with parchment or grease and flour. *Tip: If you are greasing and flouring your pan, dust with cocoa instead of flour to avoid white dusting on cake.
In bowl, whisk together sugar, eggs and vanilla until fully mixed.
Melt butter in a 2 c measuring cup until very hot. Stir in chocolate chips and let melt, stirring occasionally until melted and smooth.
Add melted chocolate to sugar and egg mixture and stir until mixed well.
In second measuring cup, measure and stir together flour, cocoa and almonds and then add immediately to warm chocolate mixture. Stir gently until it is fully incorporated. (As the chocolate cools, the batter will feel thicker, this is ok)
Spread evenly in pan and bake for approximately 25 minutes. They will still be soft when you take them out but test with a toothpick and when it just barely comes out clean, they are done. Cool in pan 10 minutes, then lift out onto cooling rack and serve warm or let cool then cut into squares.