Quick and easy, chewy and moist, chocolatey almond brownies are the perfect way to say I love you. These are done start to finish in just 40 minutes and with just 8 basic ingredients so let's get baking!
Inspired by classic chocolate covered almonds, almond brownies are somewhere between a cake and a chocolate bar. These are delicious fresh out of the oven or dress them up with some cream and berries. If you love quick, easy desserts, try my Chocolate Hazelnut tart or Strawberry Rhubarb Muffins.
- Semi sweet chocolate chips - I like the ease of measuring and speed of melting with chocolate chips. You can use an equivalent amount of baking chocolate and chop it small to melt
- Almonds - I like coarsely chopped almonds for best taste and texture but you can certainly substitute slivered or sliced almonds for ease and a finer texture.
Almond brownies are not hard to make but a few tips will help you look like a pro.
- Use parchment paper to line your pan. Parchment is awesome stuff and will make your cake non-stick with no extra oil.
- Chop your almonds to the size you like them. Whole is a little too large in a cake but I find slivered almonds don't give that chocolate almond feel. That being said, do it how you like it.
- Get your butter hot before stirring in the chocolate chips. You want it hot enough that it will melt the chocolate in a few minutes without having to add more heat. Chocolate can easily and quickly seize up and turn lumpy if you heat it too much in the microwave or pot.
- If your chocolate hasn't melted after about 4 minutes, put the measuring cup into a bowl or pot of hot water and very gently stir, being careful not to get any water in the chocolate, until you have a smooth consistency. (Be careful not to burn yourself over hot steam)
No Fail Recipe
If you read my recipes, you know I have a no-fuss rule. Recipes must be fast, easy and low on the mess scale. These brownies are super easy, simple and most importantly, reliable. A true no-fail recipe guaranteed to get you to chocolate nirvana-fast!
Substitutions and Variations
There are not many substitutions you can make with these because they have very few ingredients. You can make a few flavor choices though.
- Swap out the almonds for your favorite chopped nuts.
- Use dried cherries instead of almonds (or a 50/50 mix of cherries and almonds) for a fruity version.
- Use Frangelico liqueur or almond extract in place of the vanilla.
Yes it is, if you like the flavor of it. You can add up to one teaspoon to this recipe (or most recipes) to the wet ingredients before mixing in the dry ingredients if you like.
Absolutely! Almost any nut will work well, some of my favorites are walnuts, pecans, hazelnuts and peanuts.
Cheers my fellow Foodies!
- 1 c Semi Sweet Chocolate Chips I used Hershey's Chipits
- ½ c Salted Butter If using unsalted, add ¼ tsp salt at this point
- 1 c Granulated Sugar
- 2 Eggs Size Large
- 1 tsp Vanilla
- ¾ c All Purpose Flour
- 1 tbsp Cocoa Powder
- ¾ c Almonds, Coarsely Chopped
- Preheat oven to 350'F and line a 9" square pan (or similar sized; 8x10, 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.