This almond brownie recipe is quite a variation from my other brownie recipes. The main difference is the inclusion of almonds in the recipe, not only the visible slivered almonds I have added to the top of the brownies but also some ground almonds in the batter itself.
The resulting brownies are not only moist and fudgy, but they also have in them a lovely nutty flavor that is made more prominent with the crunchy slivered almonds on top.
I love these brownies and I am sure you would too!
Almond Brownies Recipe
Here is the full printable version of my almond brownies recipe. And while you are at it, don’t forget to read up the recipe notes (brownie success factors) right below. Baking the best brownies can be quite tricky, and let me assure you that if you follow the tips I have included in my recipe notes below, you will be right on track for baking the best almond brownies ever!
By Decorated Treats, November 4, 2019
Absolutely decadent, fudgy almond brownies with just the right combination of nutty flavor, perfect for those who like brownies with nuts. Try it and you will be hooked!
Pre heat oven to 160 degrees Celsius. Grease and line a 6 inches square baking tin with butter and parchment paper. Set aside.
Dry roast the slivered almonds until lightly browned. Set aside to cool.
Sift flour, cocoa powder and salt into a bowl. Add ground almonds to the sifted ingredients and mix with a whisk. Leave aside.
Melt butter and chocolate over a pan of boiling water (or in a microwave) until both are melted. Remove from heat. While still hot, add the castor sugar and whisk for about 30 seconds.
If the mixture is still hot, let is cool slightly and then add the egg and whisk until the egg is well incorporated.
Add the flour-ground almond mix to the wet ingredients and stir until all are well combined.
Fold in the chocolate chips and spoon the batter in the prepared tin.
Sprinkle the roasted almonds all over the top of the brownie batter and press the nuts in lightly with the back of a spoon.
Bake the brownie for 20 minutes until the sides are firm and the centre still soft.
Remove from oven and let the brownie cool in the tin for 10 minutes before inverting onto a wire rack.
Let it cool completely before cutting into squares.
Almond Brownies - Success Factors
The points I have below are generally applicable for all brownies, which is why you will literally see them in all my brownie recipes pages. I repeat these on every brownie page because these are often the most crucial factors that make or break a tasty brownie treat (other than a good recipe, off course).
The last point I have on this section is specifically for this almond brownie, so don’t miss that one!
Baking time and tin sizes – this is probably the most critical factor here. Always stick to the baking time mentioned in the recipe and keep to the baking tin size suggested. If you change your tin size, the baking time has to be adjusted accordingly. For larger tins, the baking time would need to be reduced since the same amount of batter is now spread over a larger area in the tin. And if you decide to use a smaller tin, the baking time would need to be increased since the batter now has a smaller area to spread and is therefore thicker. These changes are the single most frequent reason why people often end up with over baked or under baked brownies. I would strongly suggest that you do not change the tin size because it is hard to say if the results will be the same.
If a recipe calls for a metal tin and you bake yours in a glass dish, you would need to adjust the baking time as well. Brownies in a metal tin tend to bake faster than those baked in a glass dish, so this is something you need to be mindful of.
Oven temperature is another factor that could affect the texture of your brownies. The tricky thing about oven temperatures is that different ovens require different degree of heat for the same results. For example, I always set my oven to a 160 to 170 degrees Celsius when baking cakes, even if the recipe requires the oven temperature to be 180 degrees Celsius. The oven temperature for baking brownies is often the same as that used for cakes. And so when baking my brownies, I set my oven temperature to that I usually use for my cakes. You should ideally set your oven temperature to the heat you use when baking cakes.
It is also a good practice to check on your brownies in the oven at least 5 minutes before the baking time is up. Ideally, the sides should be firm when pressed, and the center still soft. If you wait until the center is firm, you will end up with a cake-like brownie, so this is something you need to pay attention to.
For these almond brownies, I top the brownie batter with slivered almonds. These should be roasted lightly on a stovetop or in the oven for best results (all nice and crunchy). Since they are going to be baked in with the brownies again, suffice if you roast them lightly. I have also tried adding chopped roasted almonds into the brownie batter once, but the nuts were no longer crunchy after baking, so it is best that you only top the brownie with the nuts and not include them in the batter itself.
How to Make Almond Brownies
Brownies are one of the easiest treats anyone can make. No mixers are required, you can mix all by hand and have a tray of delicious brownies in no time at all!
Start by preparing your tin. Grease your tin well and line it with parchment.
Sift flour, cocoa powder, and salt into a bowl. Add ground almonds and mix all ingredients with a whisk. Set aside.
Separately dry roast the slivered almonds over very low heat or in the oven for a few minutes until they turn slightly brown. Remove from heat and let them cool.
In another bowl, melt butter and chocolate in a double boiler or microwave until melted.
Remove from heat, and while it is still hot, add in the sugar. Mix well for about 30 seconds.
Let the mixture cool and then add in the egg. Whisk well.
Add in the sifted dry ingredients and mix with a spoon until well incorporated.
Add in the chocolate chips and mix again.
Pour batter into the prepared tin and level it.
Sprinkle the slivered almonds all over the top of the brownie batter, making sure they are well distributed. Use the back of a spoon to press the nuts in lightly so that they sink into the batter slightly.
Bake the brownies for 20 minutes, until the sides are firm to the touch and the center is still soft.
Remove the brownies from the oven and let them cool in the oven for a few minutes before inverting onto a wire rack.
Let the brownie cool completely before cutting.
This is a small brownie batch. It yields a brownie block of 6 inches by 6 inches. Cut into 1.5 inch squares, you will get about 16 brownies.
The brownies last well at room temperature for a good 4 to 5 days.
These strawberry filled cookies are inspired by the traditional Linzer cookies. Two rich and buttery round cookies are sandwiched with homemade strawberry jam and garnished with crunchy poppy seeds to make these cookies beautifully hard to resist.
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