These almond brownies are wonderfully rich and fudgy and have crushed almonds both in the batter and as a topping! They are perfect for any occasion, whether a special family gathering, potluck, or an after-dinner dessert! Enjoy them on their own, with a cold glass of milk, or topped with some sweet vanilla ice cream!
1.55ozchocolate bar(optional (milk chocolate or semi-sweet) - grated, up to 2 ounces)
2cupscrushed almonds(divided into 2 equal portions)
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Instructions
Preheat your oven to 350°F (175°C) lightly grease a 9x13 baking dish with cooking spray. If desired, you can also line the dish with parchment paper.
In a large mixing bowl, mix together 1 cup butter, 2 tablespoon coconut oil, 1 ¼ cups sugar, 1 cup light brown sugar, and ¼ teaspoon salt until well combined.
Stir in 4 large eggs, 1 tablespoon vanilla extract, and the optional 1 tablespoon strong brewed coffee.
Into the bowl of the wet ingredients, sift together 1 cup all-purpose flour and 1 cup unsweetened cocoa powder. Use a silicone spatula to mix everything together until the dry ingredients are fully combined into the batter.
Gently fold in 1 cup of crushed almonds and the optional grated 1.55 oz chocolate bar if using. Then, pour the batter into the baking dish and sprinkle the second cup of crushed almonds over the top.
Bake at 350°F (175°C) for 35-40 minutes, or until you can poke a toothpick into the middle of the brownies and it comes out with only moist crumbs, but no wet batter.
Take the almond brownies out of the oven and let them cool for at least 15 minutes in the pan before slicing and serving.
Notes
Using coffee really enhances the chocolate flavor, and won't make your brownies taste like coffee. Instead of brewed coffee, you could also use a teaspoon of espresso powder.
If you want extremely fudgy brownies, only bake them for 30 minutes. However, you will need to give them more time to cool off so that they firm up enough to slice.
On the other hand, bake your brownies for closer to 40 minutes (or longer) to achieve a cake-like texture.
Instead of crushed almonds, you can also use slivered almonds to top off your brownies before baking.
To Store: Place your brownies into an airtight container or cover them with plastic wrap before storing them at room temperature for up to 4 days.
To Freeze: These brownies can be frozen whole or in individual sliced portions. Tightly wrap them with plastic wrap followed by a layer of aluminum foil. They can be frozen for up to 2 months. When ready, thaw them on the counter at room temperature.