Milk Chocolate Almond Brownies

Just adding chopped toasted almonds and a touch of almond extract transforms the usual fudgy, rich brownies into milk chocolate almond brownies.

For those occasions when we don’t have something freshly baked in the kitchen but still want dessert, I keep a few fancy chocolate bars tucked away in a cabinet.

They can be as simple as sea salt sprinkled on bittersweet chocolate or have exotic spices and ingredients that I would never think to pair together.

Lately, we have another addition to our emergency sweets stash—chocolate covered almonds from the small grocery store in our neighborhood.

One time we picked up a baguette and a bottle of wine and left with a few other things, like we always do, including a container of those almonds.

Ever since we have been buying them because they are so good.

Of course, it’s not the first time we have had chocolate and almonds together.

When we lived in London years ago, I remember a chocolate bar we would always buy that was milk chocolate with toasted almonds.

My husband and I still talk about those bars.

The past few weeks chocolate covered almonds have been out of stock at the grocery near us.

So, I have taken matters into my own hands baking milk chocolate almond brownies.

These fudgy, rich brownies have done the trick and satisfied our cravings.

I have a few brownie recipes on rotation, and these definitely make the cut.

Customizing Your Brownies

There is nothing wrong with plain old brownies with no other additions, but they are very easy to adapt and reinvent.

Just a dusting of flaky sea salt on top, brings out that salty-sweet combination found in lots of irresistible desserts.

You can also add a swirl from peanut butter to cream cheese to tahini.

Probably the easiest thing to do is to stir in chopped nuts.

How To Make Milk Chocolate Almond Brownies

First, I preheat the oven to 350 degrees F and grease a 9-inch square baking pan with butter.

Then I melt unsalted butter with roughly chopped milk chocolate.

The best way to do this is on the stove. Put the butter and chocolate in a heatproof bowl on top of a pan with about 1 inch of simmering water and stir them a bit as they melt.

Just make sure that the bottom of the bowl doesn’t touch the water. You don’t want to burn the chocolate.

Once the butter and chocolate have melted, give them 10 minutes to cool off. After that, mix in the granulated sugar, light brown sugar, cocoa powder, salt, vanilla extract and almond extract.

I like to use more vanilla extract than almond extract, so the nutty flavor is there, but it’s not too much.

Next, I beat in the eggs, one at a time.

Finally, I fold in a half cup of all-purpose flour followed by nearly all the toasted almonds.

Then I spread the batter into the pan (and lick what’s left in the bowl).

I like to save a couple tablespoons of almonds to sprinkle on top along with flaky sea salt.

Bake the milk chocolate almond brownies until they are just set and no longer wobbly in the middle.

It’s a good idea to start checking them after they have been in the oven for 30 minutes.

Let the brownies cool before cutting them into squares.

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