This one-bowl recipe makes brownies that have dense, fudgy middles. There’s even a good chance you already have the ingredients needed on hand. YOU MAY ALSO LIKE: Our original Fudgy Brownies recipe from scratch has hundreds of 5-star reviews. It was the inspiration for this recipe. There’s even a quick recipe video where you can watch us making the recipe. Take a look now!
How to Make Salted Almond Brownies
This easy recipe is a riff off our popular brownies recipe. The base is similar — there’s cocoa powder instead of melted chocolate, butter, sugar, eggs and flour. The original is pretty amazing, this time, though, we add lots of crunchy roasted almonds and sea salt on top. A nut lovers dream! By the way, the original recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her popular cookbooks. We HIGHLY recommend buying one (or many) of her cookbooks — she’s a genius when it comes to desserts. The batter start with butter, cocoa powder and sugar. They are all added to a bowl then set above gently simmering water until the butter has melted. Eggs are added as well as a small amount of flour. We transfer the batter to a square metal baking pan — here’s the one we use — and top with roughly chopped almonds and sea salt. And that’s it — they bake in the oven for about 25 minutes. These almond brownies are so rich and fudgy. They are easy to make, too. Just a few simple ingredients, a bowl and a spoon are needed. Recipe updated, originally posted March 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne 1 1/4 cups (250 grams) granulated sugar 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process 1/4 rounded teaspoon kosher salt 1 teaspoon vanilla extract 2 large eggs, cold 1/2 cup (65 grams) all-purpose flour 2/3 cup (75 grams) whole roasted almonds, roughly chopped 1/4 teaspoon flaky sea salt 2Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). 3Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. 4Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one. 5When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan and scatter the almonds and sea salt on top. 2Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
