Almond Brownies

Almond Brownies on The Creekside CookBrownies.

Really, there are few things in life that are more sublime than a really nice batch of fudgy, rich brownies. it is one of the first things I ever remember baking on my own, using my Mom’s stained recipe card to guide me. Mom was a bit of a chocolate freak, so this recipe had been used many times.

This was quite a long time ago, when box mixes were in their infancy, and pretty terrible. Mom held them in very low esteem, and I have to say that I agree with her about that. Particularly when in comes to brownies.

Brownies are so very easy to make that a mix is almost more trouble than making them from scratch. And the difference in flavor really shows, as far as I’m concerned.

Now, I have my own tattered and stained card with Mom’s old recipe on it, and this version is just a riff on her [and now my] old standby. The almond flour adds some extra chewiness, and a deeper flavor, and the toasted almond slices are crunchy and rich. You can find almond flour in most supermarkets anymore – usually in the same section as unusual grains and such. If not though, you can order it from Amazon: Almond floursPan of Almond Brownies on The Creekside Cook You can, if you prefer, just use entirely all purpose flour, but I think the almond flour is worth finding, if you don’t already have some.

Almond Brownies
Author:
Recipe type: Bar Cookies, Brownies
Serves: 8-10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter
  • ½ cup baking cocoa
  • 1 cup light brown sugar, firmly packed
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup all purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup sliced almonds, lightly toasted
Instructions
  1. Preheat the oven to 350º and generously butter an 8 x 8 inch baking dish or pan.
  2. Using a medium sized glass bowl, melt the butter in the microwave, or over a sauce pan of simmering water.
  3. Remove from the heat, and mix in the baking cocoa. Cool for 5 minutes.
  4. Beat in the eggs, and then the vanilla.
  5. In a small bowl, whisk together the flours, baking powder and salt.
  6. Fold the dry ingredients into the butter mixture, and when about half way incorporated, add the almonds and continue folding until nearly uniform. It will still be a rather shaggy mixture, which is good - too much mixing will make the brownies tough instead of chewy.
  7. Spread the batter in the prepared pan and bake for 18 to 20 minutes. A toothpick inserted near the center should come out with no more than a few moist crumbs on it.
  8. Cool for at least 30 minutes before cutting into squares.
  9. Store tightly covered - at room temperature for a a few days, in the fridge if longer than that.
Because of the almonds, these are best within a day or two after they are baked – after that the nuts begin to get a little soft. Not that they are likely to stick around any longer than that anyway!Almond Brownies on The Creekside Cook

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