almond chocolaty brownies

This soft brownie is not the typical gooey dense type of brownie. It is not chewy and has a crumbly texture that is complimented by the chopped almonds scattered on top.

Almond Chocolaty Brownies

  • 175 grams dark chocolate (I used a mixture of 145 grams 70% cocoa chocolate and 30 grams 55% cocoa chocolate)
  • 130 grams unsalted butter
  • 75 grams all-purpose flour
  • 120 grams brown sugar
  • 2 eggs, room temperature
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • Chopped almonds
  1. Preheat oven to 150 degrees C. Grease a brownie pan or a small square tin.
  2. Melt chocolate and butter over a bain marie. Set aside to cool slightly.
  3. Sift flour and baking powder into a bowl.
  4. Mix sugar and salt into chocolate butter mixture. Stir well with a spatula.
  5. Add eggs, one at a time and mix well.
  6. Add flour mixture and fold in with a spatula.
  7. Pour mixture into prepared tin and sprinkle with chopped almonds.
  8. Bake for about 20-23 minutes.
  9. Cool in pan before cutting.

Without the almonds, I think there would not be much bite to this light-weight brownie.

Enjoy this with a scoop of vanilla ice-cream….:)

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