“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 brownies no 1 , brownies no 2 , brownies no 3….
So this time , in went a handful of toasted almonds…..and tada….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 !
Fudgy almond brownies
Ingredients
- 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 or castor sugar
- 100 grams or 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 65 grams or 1/2 cup all purpose flour or maida
- 1/2 teaspoon salt
- 75 grams or 1/2 cup almonds
Instructions
- Toast the almonds for 8- 10 minutes in the oven at 180 C or on a pan over medium heat , stirring often to prevent burning. Once cool, chop roughly and keep aside
- Preheat oven to 180 C / 350 F. Line a 8 inch square pan with parchment paper ( leave two opposite sides long enough to hold and pull out brownie slab when done ).
- In the mricrowave or in a thick bottomed saucepan , melt chopped chocolate and butter together on low . Stir often and heat until both are melted together.
- Take off heat and stir in the sugars.
- Add the eggs, one by one and whisk very well after each one.
- Add the vanilla and whisk well.
- Add the flour and salt and whisk until incorporated.
- Whisk in the chopped almonds . You can reserve some to scatter on top if you want.
- Spread batter into the prepared pan . Spread almonds on top if you want
- Bake at 180 C / 350 F for 28 to 30 minutes. A toothpick inserted in the centre should come out with a few moist crumbs.
- Cool completely in pan . Pull out the brownie slab and slice !
Notes
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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Hi i have made ur recipe in 2018 it was awesome., but whenever i made same above recipe its not fudgy anymore ..i wonders what goes wrong ..I always reduce sugar level because i don’t use 70%dark chocolate i use 55% chocolate .. Will you guide please
Hi ! Sorry to hear that ! You can use the same amount of sugar as the dark chocolate I use is between 55 and 65 % . Also do check if you are over baking it possibly?
I Really like almond-brownie. Thanks for sharing this.
Hi, this is one my favourites and the recipe given so simple
Can we replace brown sugar with white sugar. Should we have to remove the pan from double boiler and then add sugar?
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.
Hello Ma’am .. I love ur recipes.
Could u please help with a gooey eggless chocolate brownie
Hi Saloni… I have two eggless brownies here that you can try.. the truffle brownies are super chocolate y and gooey while the vegan brownies are nice and fudgy…
http://floursandfrostings.com/eggless-truffle-brownies-recipe/
http://floursandfrostings.com/the-most-amazing-vegan-brownies/
Umm, shouldnt we be adding a rising agent along with it? I notice there are none in this recipe. Is it due to the absence of them, you get such a fudgy texture?
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 !
Ok thanks so much, really appreciate your quick responses
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
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.