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Triple Almond Brownies

Triple Almond Brownies

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.

Gluten Free Almond Flour Brownies

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.

Triple Almond Brownies

Yield: 16 brownies

Total Time: 1 hour

Ingredients:

  • 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

Directions:

  1. 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.
  2. Whisk together almond flour, cocoa, and salt in a small bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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33 CommentsLeave a Comment →

  1. 1
    Posted On October 30, 2013 at 4:44 am

    I always make my brownies with almonds as I’m not the biggest fan of pecans, but I never thought of using almond flour as well! Could be quite something!

    Reply

  2. 2
    Posted On October 30, 2013 at 4:49 am

    I don’t love whole nuts in desserts but I love nut butters and I love almond extract and also baking with almond meal!  I’m picky about the texture…ha! These look incredible and I bet the scent of cocoa + almond extract was divine!

    Reply

  3. 3
    Posted On October 30, 2013 at 6:41 am

    I love that these are gluten-free, using the almond flour. Our granddaughter has to undergo testing for celiac disease and if she had it, I want her to be able to still enjoy a good brownie! Happy Halloween, XOXO

    Reply

  4. 4
    Posted On October 30, 2013 at 6:50 am

    Fun! Almond flour is super tasty in brownies!

    Reply

  5. 5
    Posted On October 30, 2013 at 7:37 am

    These look incredible I love almond everything! Especially if they are packed into chocolate fudgy brownies! 

    Reply

  6. 6
    Posted On October 30, 2013 at 8:33 am

    Looks delicious… I love almond flavor in it..

    Reply

  7. 7
    Posted On October 30, 2013 at 9:11 am

    Sometimes simple really is the best – especially when there’s almond involved. These sound wonderful!

    Reply

  8. 8
    Posted On October 30, 2013 at 9:14 am

    gorgeous! Sharing on my Facebook page today

    Reply

  9. 9
    Posted On October 30, 2013 at 10:27 am

    I’m in love with almonds too and ever since you made me try almond flour (macaron challenge) I’ve been obsessed with using it in baking. These brownies look amazing and a must try.

    Reply

  10. 10
    Posted On October 30, 2013 at 11:20 am

    These look insanely good!

    Reply

  11. 11
    Posted On October 30, 2013 at 1:30 pm

    Dense and fudgy? You are speaking my love language! I can’t wait to try these! 

    Reply

  12. 12
    Posted On October 30, 2013 at 1:37 pm

    What a gorgeous batch of brownies! These look so rich and fudgy. Absolutely love!

    Reply

  13. 13
    Posted On October 30, 2013 at 5:23 pm

    These look and sound amazing! I am going to my sister-in-laws house for Thanksgiving and she has a wheat allergy and gluten intolerance so these will be the perfect treat..unless she’s allergic to almonds too. 

    Reply

  14. 14
    Posted On October 30, 2013 at 5:34 pm

    I love simple substitutions that can make foods naturally gluten free! These brownies look delightful!

    Reply

  15. 15
    Posted On October 30, 2013 at 8:14 pm

    Almond is probably my favorite flavor to add in baking — I MUST try these!

    Reply

  16. 16
    Posted On October 30, 2013 at 9:11 pm

    Oh wow! This looks to be just what I need.. Almond & Chocolate! Yes please. 

    Reply

  17. 17
    Posted On October 30, 2013 at 9:29 pm

    These sound incredible!

    Reply

  18. 18
    Anne
    Posted On October 31, 2013 at 5:05 am

    My friend just told me about you and also “Cooking With Mr. C.” on Facebook, which is also a blog. I just “Liked” his page and came to your site. I like it. Anne

    Reply

  19. 19
    Posted On October 31, 2013 at 7:19 am

    Quintuple almond brownies!! What an awesome idea…these triple almond ones sound pretty divine though, if you ask me.  Great idea to substitute almond meal, I’ll definitely be doing that with my next batch.  Probably makes them even MORE fudgy! 

    Reply

  20. 20
    Posted On October 31, 2013 at 8:27 am

    Linds the fudginess (is that a word?) is literally emanating from the screen!!

    I’m assuming if you just want to do a normal batch (sans almonds) regular flour would work just fine?  Dumb question probably, but a baker I am not!

    Reply

    • Posted On October 31, 2013 at 9:29 am

      I haven’t tried it with this specific recipe but I assume so? But the almond flour is really nice in terms of texture/flavor!

  21. 21
    Posted On October 31, 2013 at 11:08 am

    I loved them, even the photos of them!!! Well done!

    Reply

  22. 22
    Posted On October 31, 2013 at 3:47 pm

    LOVE using almond meal in baked goods. Thats a decadent and moist brownies!!

    Reply

  23. 23
    Posted On October 31, 2013 at 10:56 pm

    yum and sounds pretty healthy too…love brownies. must try this asap thanks for the recipe pinning for later!

    Reply

  24. 24
    Aleksandra
    Posted On October 31, 2013 at 11:40 pm

    Lindsay, do you think I could use coconut oil instead of butter to make these dairy-free? Thank you!

    Reply

    • Posted On November 1, 2013 at 6:46 am

      I don’t have much experience baking with coconut oil, so I can’t say if it’ll work or not. Do let me know if you try it, though!

  25. 25
    Posted On October 31, 2013 at 11:48 pm

    Your photography is seriously unmatched!  Teach me your ways! ;)  In the meantime, excuse me while I make these brownies!

    Reply

  26. 26
    Posted On November 1, 2013 at 2:50 am

    Love that you’ve used almond flour and then added extra almonds for nutty deliciousness. They look completely and utterly delicious. Thank you for sharing.
    Aleksandra – yes I would have thought that you can – coconut oil is such a great replacement for cooking with butter. Or you could try this recipe – it has no dairy or gluten (or sugar!)
    http://skye-loves.com/2013/10/21/innocent-dark-chocolate-cherry-brownies/

    Reply

    • Aleksandra
      Posted On November 1, 2013 at 9:40 pm

      SKYE, thanks! I will have to try both recipes:)

  27. 27
    Posted On November 2, 2013 at 10:45 am

    What a winning combination!  I got to try it, it is right up my alley.

    Reply

  28. 28
    Aleksandra
    Posted On November 2, 2013 at 7:17 pm

    I did make them with coconut oil instead of butter. They are DIVINE!

    Reply

  29. 29
    Regina
    Posted On November 5, 2013 at 8:35 pm

    Ever thought of pouring some of that bourbon cream you used for your root beer floats?!?  YUM!

    Reply

  30. 30
    Posted On November 18, 2013 at 2:10 pm

    They look super yummie :D

    Reply

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