Just adding chopped toasted almonds and a touch of almond extract transforms the usual fudgy, rich brownies into milk chocolate almond brownies.
1/2 cup unsalted butter (4 ounces), cubed, plus more for greasing pan
6 ounces milk chocolate, roughly chopped
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
1/2 cup all-purpose flour
1/2 cup roughly chopped toasted almonds
1 teaspoon flaky sea salt
Preheat the oven to 350 degrees F.
Grease a 9-inch square baking pan with butter and line with parchment paper.
Place the butter and milk chocolate in a heatproof bowl over a saucepan with 1 inch of simmering water. Use a spatula to stir periodically until the butter and chocolate have melted. Cool for 10 minutes.
Stir in the granulated sugar, brown sugar, cocoa powder, salt, vanilla extract and almond extract. Beat in the eggs 1 at a time. Stir in the flour and then fold in the chopped almonds except for about 2 tablespoons.
Spread the brownie batter into the pan. Sprinkle the top with flaky sea salt and the reserved almonds.
Bake for 35-40 minutes until the brownies are just set in the middle. Start checking the brownies’ doneness after they have been in the oven for 30 minutes.
Cool completely before cutting into squares. Store in an airtight container.