Almond Brownies
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These super fudgy almond brownies are packed with almond flavor thanks to chopped almonds, a dash of almond extract, and an almond glaze! Plus, these almond brownies are made without a mixer!
My soft almond sugar cookies are such a popular recipe on the blog, so I knew I needed to make a brownie and almond mash up! Chocolate plus almonds? Sign me up.
These almond brownies are just as fudgy as my triple chocolate brownies, but they’re loaded up with chopped up almonds and an (optional!) almond glaze. What could be better?
Why You’ll Love These Almond Brownies
- You only need 12 simple ingredients to make these almond brownies.
- No need to pull out the stand mixer or handheld mixer to make this recipe!
- You can easily make this recipe dairy-free if you have food allergies.
- I love adding an almond glaze on top, but it’s totally optional.
Ingredients Needed
- Almonds: I recommend using whole unsalted almonds.
- Almond Extract: This is optional, but it gives your brownies a great almond taste! Try to use real almond extract and not artificial extract.
- Milk: The milk in the glaze can be regular whole milk or dairy-free milk.
- Cocoa Powder: I recommend using unsweetened Dutch-processed cocoa powder. It’ll make the brownies richer and more chocolatey.
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper. Roughly chop up your almonds.
Step 2: In a large bowl, whisk the melted butter with the light brown sugar and granulated sugar. Whisk until it forms a thick paste.
Step 3: Add the eggs, vanilla extract, and almond extract. Whisk for one minute.
Step 4: Add the flour, cocoa powder, and salt. Whisk until just combined.
Step 5: Set 1 tablespoon of chopped almonds to the side. Stir in the remaining chopped almonds into the brownie batter.
Step 6: Pour the brownie batter into your prepared pan. Sprinkle the remaining tablespoonf oc chopped almonds on top. Bake in the preheated oven for 30-40 minutes.
Step 7: The brownies are done when a toothpick inserted in the middle comes out with wet crumbs, not covered in batter. Let the brownies cool completely in the pan.
Step 8: If making the glaze, whisk the powdered sugar with the milk and almond extract. Whisk until smooth. Feel free to add more milk to reach your desired consistency.
Step 9: Pour the glaze over the brownies; it’ll take a few hours to set!
Making These Almond Brownies Dairy-Free
If you’re dairy-free like me, all you need to do is make a few simple swaps to make these almond brownies dairy-free!
All you have to do is swap out the butter for dairy-free butter and use vegan milk for the glaze (if you’re making it). And that’s it! These almond brownies are just as delicious with dairy-free ingredients as they are with regular butter and milk.
Expert Tips
- I always recommend using a kitchen scale when you bake, especially for your flour and cocoa powder. It’s super easy to add too much flour or cocoa powder if you’re using measuring cups, which will make your brownies dry and dense.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out the flour and cocoa powder.
- When lining your baking pan, make sure the parchment paper overhangs on the sides. This will make it a lot easier to remove the brownies when they’re cool.
- If you’re using a glass baking dish, the brownies will take longer to bake.
Storage Instructions
Store the almond brownies unsliced in the pan, covered with foil, for 3-4 days. Sliced brownies can be stored in an airtight container at room temperature.
More Brownie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Almond Brownies
Ingredients
- ¾ cup (158 g) butter, melted, (regular or dairy free)
- ½ cup (150 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, (optional)
- ¼ teaspoon salt
- ½ cup (43 g) unsweetened cocoa powder
- ¾ cup + 2 tbsp (110 g) all-purpose flour
- 1 cup (g) whole unsalted almonds, chopped (separated)
Almond Glaze (Optional)
- 1 cup powdered sugar
- 1 Tbsp milk , (regular or vegan)
- ½ tsp almond extract
Instructions
- Preheat the oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper. Make sure the paper is hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled. Roughly chop your walnuts and set aside.
- In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture forms almost a paste and is quite thick.
- Add the eggs, almond extract, and vanilla extract, whisking vigorously for around one minute.
- Add the dry ingredients – the flour, cocoa powder and salt. Whisk until just combined – you don’t want to over mix the brownie batter as that would change the texture of the brownies!
- Set 1 Tbsp of chopped almonds aside (for sprinkling on top of the batter), then stir in the remaining chopped almonds.
- Pour the brownie batter into your prepared pan. Sprinkle the 1 Tbsp of chopped almonds on top. Bake for 30-40 minutes.
- A toothpick inserted in the middle of the brownies should come out with some wet crumbs, but not completely covered in batter. Let the brownies cool completely in the pan before adding the glaze.
Almond Glaze (Optional)
- In a medium bowl,, combine powdered sugar, milk, and almond extract. Whisk until smooth, adding more milk as needed to reach your desired consistency.
- Pour the glaze evenly over the brownies. It will take a couple hours to set completely!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I love this almond brownies so much!!
So happy to hear you enjoyed these! Thank you for your review!