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–+ servings
16 brownies cut into squares in 4 rows.
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5 from 1 vote

Milk Chocolate Brownies with Almonds

These milk chocolate brownies have a touch of almond extract, chopped almonds and sea salt. They are the right combination of sweet, salty and nutty.
Prep Time20 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 16 brownies
Author: Paige Adams

Ingredients

  • 1/2 cup unsalted butter, cubed, plus more for greasing pan
  • 6 ounces milk chocolate, roughly chopped (about 1 cup jumbo milk chocolate chips)
  • 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 roasted unsalted almonds
  • 1 teaspoon flaky sea salt

Instructions

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or aluminum foil and lightly grease with butter.
  • For the brownies, place the butter and chocolate in a large heatproof bowl over a saucepan with 1 inch of simmering water on the stove. Use a spatula to stir occasionally until the butter and chocolate have melted. Remove the bowl from the heat.
  • Stir in the granulated sugar, brown sugar, cocoa powder, kosher salt, vanilla extract and almond extract.
  • Beat in the eggs 1 at a time.
  • Stir in the flour and the chopped almonds except for about 2 tablespoons of nuts.
  • Spread the brownie batter into the pan. Sprinkle the top with flaky sea salt and the reserved almonds.
  • Bake for 35 minutes until the brownies are just set in the middle. Start checking the brownies’ doneness after they have been in the oven for 32 minutes. There should be some cracks on top.
  • Let the brownies cool completely before removing them from the pan and cutting them into squares using a chef’s knife.

Notes

You can substitute the almonds with chopped pecans or walnuts. 
Store brownies up to 3 days covered in the pan at room temperature. Put plastic wrap on the cut edges, so they stay moist. Keep brownies that are already cut into squares in an airtight container.
You can freeze brownies up to 1 month. Cut them and wrap them individually, so they don’t stick together. Thaw at room temperature, still wrapped.

Nutrition

Calories: 209kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 233mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 222IU | Calcium: 33mg | Iron: 1mg