Description
Inspired by a tried and true flavor combo, these Mocha Almond Fudge Brownies layer sophisticated flavors into a beloved basic brownie recipe. Fudgy and chewy chocolate brownies are laced with warm espresso notes and peppered with crunchy hunks of nutty almonds.
Ingredients
1/2 cup unsalted butter
4 ounces dark chocolate or bittersweet baking bar, roughly chopped or broken
1 1/2 tablespoons instant espresso powder
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon sea salt
1 cup raw almonds, roughly chopped
1 teaspoon sea salt flakes, optional
Instructions
Preheat oven to 350°F, with a rack positioned in the center. Grease an 8" or 9" square baking pan with cooking spray and line with parchment paper.
Combine the butter and chopped chocolate in a medium heatproof bowl over a pot of gently simmering water, careful not to let the bowl touch the water. Stir frequently until melted and smooth. Stir in espresso powder and set aside.
In a large mixing bowl, add sugars and melted chocolate mix. Whisk until smooth.
Add the eggs and vanilla to the mixing bowl and whisk vigorously for about 1 minute, until smooth and glossy. Then add the flour, cocoa powder and salt and mix with a spatula until well combined. Stir in half of the chopped almonds.
Pour the batter into the prepared pan and smooth the top. Top with remaining chopped almonds.
Bake brownies until a toothpick comes out with just a few crumbs sticking to it, about 28-33 minutes, depending on pan size used. Optionally top with sea salt flakes. Allow to cool completely in the pan. Then use the parchment paper to lift from the pan and slice into 16 squares.
Notes
Brownies will keep for up to 3 days at room temperature when well wrapped.
- Prep Time: 20
- Cook Time: 30
- Category: dessert
- Cuisine: brownies