Almond Brown Sugar Brownies
Indulge in the decadent richness of Almond Brown Sugar Brownies, a luxurious twist on a classic dessert that's sure to satisfy your sweet tooth. These brownies combine the deep, bittersweet flavor of melted chocolate with the caramel-like sweetness of light brown sugar for a chewy, fudgy texture you won’t be able to resist. Highlighting the warm, nutty essence of almond extract and optional toasted almonds for added crunch, this recipe offers a bold upgrade to the traditional brownie. Perfectly balanced with a hint of unsweetened cocoa and a touch of salt, these easy-to-make treats are ready in just 45 minutes, making them an ideal choice for parties, afternoon snacks, or a weeknight indulgence. With step-by-step instructions, this small-batch recipe is perfect for when you’re craving big flavor in a manageable serving size.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Bittersweet chocolate (chopped or chips)
- 200 grams Light brown sugar (packed)
- 50 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Almond extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 50 grams Chopped almonds (toasted, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium-sized heatproof bowl, combine the butter and bittersweet chocolate. Set the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Alternatively, microwave in 30-second intervals, stirring in between, until fully melted.
Remove the melted mixture from heat and whisk in the light brown sugar and granulated sugar until fully combined.
Add the eggs one at a time, whisking well after each addition. Stir in the almond extract until smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients using a spatula until just combined. Do not overmix.
If using, fold in the chopped, toasted almonds gently to distribute evenly throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into 9 squares for serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 33.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
