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