In my continuing quest for all-things-almond, I’ve discovered that brownies are prime subjects for nutty substitutions. Considering my favorite brownie recipe contains a mere 2/3 cup of flour, replacing that with almond meal produces surprisingly tempting results (and if gluten happens to be your nemesis, then this news should make you jump for joy).
In addition to the almond flour, these brownies contain toasted slivered almonds and almond extract: three times the almond makes me three times as happy.
Why yes, I think I’ll eat three of these right now.
These are basic brownies. Good, basic brownies. Dense and fudgy, with a hint of almond flavor and crunch. They are not nearly as extravagant as my typical brownie concoctions, but don’t write them off as bland or boring. Sometimes you just want a simple brownie, without all the frosting and fuss, and that is where these brownies shine.
Sure, you could top them with marzipan and amaretto ganache (would that make them quintuple-almond brownies?) and I’d probably ask you to ship a couple dozen to me STAT, but that doesn’t mean I don’t enjoy them plain, too.
- 2/3 cup almond flour or almond meal
- 3 tablespoons cocoa powder, sifted
- 1/2 teaspoon salt
- 4 ounces bittersweet chocolate
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs, room termperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup slivered almonds
- Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
- Whisk together almond flour, cocoa, and salt in a small bowl and set aside.
- Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugar and stir until dissolved and mixture has cooled slightly.
- Whisk in eggs, vanilla, and almond extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated, then fold in slivered almonds. Pour into prepared pan.
- Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely. If you have time, cover and refrigerate at least a few hours or overnight for the fudgiest brownies.
- Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into squares. Brownies will keep, covered in the refrigerator, for up to 5 days.