These Almond Brownies are the thickest, chewiest, fudgiest brownies with a fun almond flavor and the perfect crunch from almonds in the batter. They're prepared in just 10 minutes and require a handful of ingredients you already have!
I am a brownie FANATIC. I have had my fair share of dry, cakey brownies, so I've made it my mission to share the most incredible brownie recipes on the blog. My favorites are these classic Triple Chocolate Brownies and these Healthier Brownies.
Why You'll LOVE This Recipe
Flavor: These brownies have the deepest, richest chocolate flavor that pairs perfectly with the nutty flavor of almonds. It's truly so unique and indulgent!
Texture: This recipe creates the chewiest, moistest, fudgiest brownies ever that have an awesome crunch from the almonds in and on top of the batter.
Ease: This is a no-mixer recipe that calls for just one bowl and one saucepan. All you need is a whisk and a handful of ingredients you already have on hand to whip the batter up in just 10 minutes!
Ingredients
- Unsalted Butter: You'll melt butter down with the chocolate chips for flavor in every bite!
- Chocolate Chips: Chocolate chips will be melted and added to the batter. You can use whatever flavor you'd like, though I usually use dark chocolate.
- Eggs: 4 large eggs at room temperature give these brownies structure, chewiness, and thickness.
- Granulated Sugar & Light Brown Sugar: Both sugars add to sweetness and contribute to the chewy texture of the brownies.
- Almond Extract: For the most incredible almond flavor, you'll add almond extract to the batter instead of vanilla extract.
- All Purpose Flour: Plain, all purpose flour that is measured properly creates a fudgy brownie.
- Cocoa Powder: Cocoa powder gives the brownies even more chocolate flavor. I use natural cocoa powder.
- Salt: Salt brings out sweetness and completes the overall flavor of the brownies, so don't leave it out!
- Almonds: I used a combination of chopped and full almonds in the batter and on top of the batter before baking.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 9x9 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies come out cleanly.
STEP 2: In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat.
STEP 3: In a large bowl, whisk room temperature eggs, granulated sugar, light brown sugar, and almond extract together until smooth. Do not overmix.
STEP 3: Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.
STEP 5: Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear.
STEP 6: Fold almonds into the batter until distributed evenly throughout. Pour the batter into your prepared pan. Then, top the batter with additional almonds as desired. Bake the brownies for 35-40 minutes or until the top is shiny, beginning to crack, and the center does not jiggle.
Frequently Asked Questions
If you don't have chopped or slice almonds, you can chop them into small pieces using a sharp knife, a food processor, or by placing them in a plastic bag and hitting them using the back of a fork.
I recommend starting to check on the brownies at around 25 minutes. When the brownies are done, the edges will have pulled away from the pan and the center should have a shiny, cracked appearance. A toothpick inserted into the center should not come out clean. It should have a thin layer of chunky batter.
Totally! If you prefer a different type of nut, you can substitute it for almonds in the recipe. Walnuts, pecans, or peanuts could all be awesome options!
Expert Tips
- Room Temperature Eggs: Using room temperature eggs creates a smoother, more even batter that results in the most perfect brownies.
- Measuring Flour: Measure flour correctly by using a kitchen scale to measure 93g exactly or by spooning the flour into your measuring cups before using a knife to level off the top.
- Doubling: You can double this recipe by baking in a 9x13 inch pan.
- Customization: These almond brownies can be easily customized with chocolate chips, candy pieces, dried fruits, or even a drizzle of caramel or chocolate on top!
How to Store
After the brownies have fully cooled, store them in an airtight container, tightly covered, or individually wrapped at room temperature for up to 5 days or in the freezer for up to 4 months.
To freeze, individually wrap the brownies in cling wrap and stack them in a bag or container. Thaw at room temperature before serving.
Related Recipes
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Almond Brownies
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9x9 pan
- Category: Brownies, Almonds, Chocolate
- Method: Bake
- Cuisine: American
Description
These Almond Brownies are the thickest, chewiest, fudgiest brownies with a fun almond flavor and the perfect crunch from almonds in the batter. They're prepared in just 10 minutes and require a handful of ingredients you already have!
Ingredients
- ½ cup (110g) unsalted butter
- 1 cup (180g) semi sweet chocolate chips
- 4 large eggs (200g), room temperature
- 1 cup (210g) granulated sugar
- ½ cup (120g) light brown sugar, packed
- 2 teaspoons almond extract
- ⅔ cup (93g) all purpose flour
- ½ cup (42g) cocoa powder
- ¾ teaspoon salt
- 1 cup (175g) almonds, chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies are easy to remove from the pan after baking and cooling.
- In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat. Stir constantly to ensure the chocolate does not burn. After the two are fully combined and melted, set aside to cool slightly as you prepare your other ingredients.
- In a large bowl, whisk room temperature eggs, granulated sugar, and light brown sugar together until smooth. Do not overmix.
- Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.
- Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear. Mixing longer could result in dry brownies.
- Fold ¾ cup (130g) almonds into the batter until distributed evenly throughout. Pour the batter into your prepared pan. Top the batter with the remaining almonds as desired.
- Bake the brownies for 35-40 minutes or until the top is shiny, beginning to crack, and the center does not jiggle. A toothpick inserted into the center should come out with some batter.
- Allow the brownies to cool before slicing and serving, and do not store the brownies until they have fully cooled. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 5 days or in the freezer for up to 4 months.
Notes
Mixing: Do not overmix when combining the ingredients. You want the mixture to just barely be combined, as mixing past that point at each stage of mixing could result in drier brownies without that thick, fudgy texture.
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 93g exactly. If you don't have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry brownies.
Bake Time: Bake only until the brownies are cracked on top, shiny, and a toothpick inserted comes out with a thin layer of chunky batter. The brownies will continue to bake as they cool, and overbaking will lead to dry, cakey brownies.
Audra says
I felt inspired a few weeks ago to make a variation of a brownie with almond extract to give it a little different flavor and searched for a recipe with almond extract and found yours. It’s very good. Almond extract is powerful, so next time I’m going to see how they are with just 1tsp of it. Because as is, while they are wow delicious, you need to warn whoever eats them that they’re not normal brownies or they’re going to try one and be like what’s wrong with these brownies—or at least that’s what my husband did! I made them first gluten free, subbing 1-to-1 with a GF flour blend I make and they turned out great. They froze well (to mail to my daughter in college). I instantly (as soon as I tasted the finished batter of the GF batch) started a gluten batch for us. The most impressive thing about this recipe is how moist the brownies stayed after more than a full week! Usually, we’d have trouble getting the brownies to last that long before gobbling them up, but I think the strong almond flavor satisfies really well and one is enough.
Elise says
Thank you for this feedback, Audra! So glad these were yummy with gluten free flour and with regular. I so appreciate you sharing!