Bars and brownies Chocolate

Fudgy almond brownies

“When working with chocolate , always wear brown . “- Judith Olney (The joy of chocolate).

Will I ever tire of making brownies ? You already know the answer to that one.

Every time I find a new brownie recipe that works great, I have to add something or amp it up some way. I mean ,  otherwise the recipe index on here would just be brownie no 1 , brownie no 2 , brownie no 3….

So this time , in went a handful of toasted almonds…..and ada….nomenclature problem solved! Of course the almonds add more to the brownie than just the name.

Crunchy bits in a fudgy , chewy brownie are always welcome! And this Brownie is as fudgy as it can possibly be. Anymore , and you would need a plate and a spoon to eat it !

You’ ll need:

  • 180 grams or about 1 cup dark or semisweet chocolate
  • 56 grams or 1/4 cup unsalted butter
  • 50 grams or 1/4 cup granulated sugar
  • 100 grams or 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 65 grams or 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 75 grams or 1/2 cup almonds

Makes : 16 brownies (2 x 2 inch)
Time : 15 mins prep + 30-32 minutes baking time

Lets get started:

Toast the almonds at 180 c/ 350 F in the oven for 7-8 minutes in a shallow pan. Or you could toast them in a skillet on the stove top as well. Chop them when cool.

Line a square 8 inch tin with aluminium foil. Make sure the foil is overhanging on two opposite sides so that you pull the brownie slab out later. Preheat oven to 160c / 325 F.

Chop the butter and chocolate into chunks. Heat together either in the microwave or in a double boiler / stovetop until just melted and smooth.

Mix in the granulated and brown sugar. The mixture will be thick and gluggy .

Mix in the eggs , ONE AT A TIME. Mix each until incorporated well. Add the vanilla with one of the eggs.

Add flour and salt and mix until incorporated.

Fold in the chopped , toasted nuts.

Pour into lined pan. Bake at 160 C/ 325 F in the middle rack of your oven for 30-32 minutes.

A toothpick entered into the centre comes out clean. Cool completely ( even overnight) , pull the foil out and slice using a sharp knife.

Also :

  • These can be stored in an airtight container for upto 3-4 days.
  • Opt out of the almonds or substitute with any nuts of your choice.

This brownie will not disappoint you. Crinkly top with fudgy chewy texture that can satisfy any chocolate craving . And the almonds do make the difference between a great brownie and a simply great brownie!!!! This is also a great recipe for a beginner to get their oven mitts warm !!!

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11 thoughts on “Fudgy almond brownies”

  1. Hi Akshata I need to make big batch of brownies, am planning to bake in a 12″×12″ tin, will doubling the recipe work? TIA

    1. Hey Ambika.. Doubling a recipe for 8x 8 gives enough for a 9 x 12 inch pan. So for a 12 x 12 inch ,i think 3 times the recipe or 2.5 times makes more sense.

    1. Hi Sejal…. In most brownie recipes there is no raising agent . You are right – the texture and fudginess is thanks to all that butter, sugar , chocolate with little flour and no baking powder or soda !

    1. Sorry for the late reply Ranju … been away from blogging for a bit. you can replace brown sugar with white sugar. You can add sugar after removing the pan from double boiler or even when its on double boiler. Both are ok. You don’t have to wait for all sugar crystals to melt.

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