These chocolate almond brownies have a soft texture, a slightly fudgy center, and a sprinkle of toasted almonds that add a crunchy, savory bite to every mouthful. The combination of rich chocolate and fragrant almonds makes this treat perfect for tea time or a special lunchbox surprise. This recipe is super simple, making it great for beginners who are just starting to learn how to bake.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Dark cooking chocolate (DCC)
- 150 grams Margarine or butter
- 180 grams Granulated sugar
- 3 Chicken eggs
- 120 grams Medium-protein all-purpose flour
- 30 grams Cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 60 grams Sliced almonds
- 1 tsp Vanilla powder
- 30 grams Coarsely chopped almonds for topping
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Prepare a 20x20 cm (8x8 inch) square baking pan, grease it with margarine, and line it with parchment paper.
- 2 Melt the DCC and margarine using a double boiler over simmering water, stirring gently until well combined and smooth. Remove from heat and set aside until slightly warm.
- 3 In a separate bowl, whisk the eggs and granulated sugar by hand (no mixer needed) until the sugar dissolves and the mixture becomes slightly foamy, about 2-3 minutes.
- 4 Pour the melted chocolate mixture into the egg mixture, and fold gently with a spatula using a folding technique.
- 5 Sift the flour, cocoa powder, baking powder, salt, and vanilla powder directly into the batter. Gently fold until no flour lumps remain—be careful not to overmix.
- 6 Add the sliced almonds to the batter and fold briefly until evenly distributed.
- 7 Pour the batter into the prepared baking pan and smooth the surface with a spatula.
- 8 Sprinkle the coarsely chopped almonds evenly over the surface of the batter.
- 9 Bake for 25-30 minutes, or until the edges are set but the center is still slightly moist (fudgy). Test with a toothpick—if it comes out with a few moist crumbs, it's done just right.
- 10 Remove from the oven and let cool at room temperature for at least 20 minutes before slicing, so the texture doesn't fall apart.
💡 Tips
• Don't overmix the batter after adding the flour, or the brownies will turn out tough and dense.
• Use good-quality DCC (dark cooking chocolate) for a richer chocolate flavor that isn't too sweet.
• For the perfect fudgy result, don't overbake—it's better to have it slightly underdone in the center, since it will firm up as it cools.
• Store the brownies in an airtight container; they'll keep for 3-4 days at room temperature, or longer if refrigerated.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
4 gramg
Protein
16 gramg
Fat
23 gramg
Carbs
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