These fudgy chocolate almond brownies are made with crunchy chopped almonds and almond extract. They are thick, rich, and chocolatey with super gooey centers you'll love!
These almond brownies are insanely rich, fudgy, and delicious. They're sweet and savory, with almonds folded into the batter and sea salt sprinkled on top. Like a classic chocolate brownie, they're gooey in the middle with chewy edges and have a paper thin crinkled top. There are pieces of savory, crunchy almonds in every bite!
This twist on a classic homemade brownie is perfect for people who love the taste of chocolate covered almonds. They'll definitely impress your friends and family!
If you're a big brownie fan, check out my frosted vanilla brownies, small batch brownies, olive oil brownies, and salted brownie crinkle cookies. And if you're a chocoholic, make blueberry chocolate cake, eggless double chocolate chip cookies, and chocolate marble cookies!
Why You'll Love This Recipe
- Brownies with almonds- These brownies are made for nut lovers lovers! Almonds are stirred into the batter and are present in every bite.
- Super fudgy- I'm on team fudgy brownie, so no cakey brownies allowed! These are extra thick, fudgy, and gooey.
- Easy recipe- Making these from scratch is so easy! You only need a handful of ingredients and minimal equipment to make a quick dessert or sweet treat.
Here are some notes about the ingredients used. For quantities, see the recipe card below.
- Dark chocolate chips- Dark chocolate chips balance the nutty almond flavor. I recommend using a high quality brand like Guittard or Ghirardelli. You can also use a chopped up chocolate bar.
- Avocado oil- This is used instead of butter. Use any mild oil, like vegetable or canola oil.
- Eggs- Make sure they are room temperature.
- Egg white- Since this recipe is made without leaveners (aka baking powder or baking soda), using an egg white helps give the brownies a little extra lift.
- Granulated sugar- This adds enough sweetness while letting the almonds and chocolate shine.
- Brown sugar- Adds more sweetness and moisture to the batter.
- Vanilla extract- Enhances the other flavors.
- Almond extract- I recommend using this to enhance the savory almond flavor with something sweet.
- All purpose flour- This flour gives the best chewy texture. These brownies are made with regular flour instead of almond flour (or almond meal) because it makes the brownies too moist. If you need these to be gluten free, use a cup-for-cup gluten free baking flour.
- Cocoa powder- To add a rich, deep chocolate flavor to the brownies, use dutch-processed cocoa powder. You can use regular cocoa powder, but the flavor won't be as rich.
- Almonds- Use chopped raw almonds. You can toast the almonds before adding them to the brownie batter if you like.
- Dark chocolate chips: Semi-sweet or milk chocolate chips can be used instead. Use vegan chocolate to make the recipe dairy free.
- Granulated sugar: Coconut sugar can be substituted, but it will change the flavor slightly.
- Avocado oil: Any mild oil can be substituted for avocado oil, like grapeseed, vegetable, or canola oil. I don't recommend coconut oil.
- Almond: If you're not a fan of almond, try using a different type of nut. I like pecans, macadamia nuts, or walnuts. You can also use more vanilla to replace the almond extract or try peppermint extract!
Helpful Equipment and Tools
- Mixing bowls- I love my Duralex nesting bowls. They're heat-proof and dishwasher safe.
- Square baking pan- I like this one from USA Pan because of it's flat, harsh edges. This makes it easy to clip parchment paper to the sides so you can easily lift bars out. 8x8" and 9x9" pans work well.
- Parchment paper- Precut parchment sheets make it so much easier to line your pan!
Step by Step Instructions
Here's how to make almond brownies. Start by preheating your oven to 350°F and greasing a square baking pan or lining it with parchment paper.
STEP 1: Melt the chocolate. First, melt the dark chocolate chips in the microwave in a heatproof bowl. Mix every 15 seconds until they're completely melted and smooth. Then, whisk the oil in and let the mixture cool slightly.
STEP 2: Whisk the eggs and sugar. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a whisk or hand mixer, whisk the eggs, egg white, white sugar and brown sugar together on medium-high speed for 2-3 minutes or until the color has lightened. Next, mix in the vanilla and almond extracts.
STEP 3: Add the chocolate and oil. Stream the chocolate and oil into the bowl and continue to mix until well combined.
STEP 4: Fold in the dry ingredients. Fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain. Then gently fold in the chopped almonds until just combined.
STEP 5: Bake. Pour the brownie batter into the prepared baking pan and add a few extra chopped almonds on top. Bake at 350F/180C for 25-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the pan cool completely before cutting the brownies into squares since they'll fall apart if they're too hot!
Expert Baking Tips
- Use a kitchen scale. I always recommend using a food scale for the most accurate measurements. A common mistake is over measuring the flour, and a scale helps prevent this!
- Aerate the eggs and sugar. This is the most important part! Make sure to whip the eggs and sugar well, for 2-3 minutes on high. This adds air to the batter and gives the brownies a shiny, crackly top.
- Don't overbake! It's ok if the center doesn't seem fully set when you pull the brownies out of the oven since they'll continue to bake in the pan. Overbaking causes tough, gummy brownies without a gooey center.
- Bake time will vary. Each oven is different, so baking time may vary. After 25 minutes, I recommend checking the brownies every 1-2 minutes for doneness.
Additions and Variations
Here are a few fun things you can experiment with adding to the recipe.
- Instead of making the brownies with almonds, try a different nut like pecans, walnuts, or peanuts.
- Swirl peanut butter, cream cheese, or tahini into the batter before baking.
- Frost with almond or vanilla buttercream when completely cool.
- Dust cocoa powder, powdered sugar, or festive sprinkles on top.
Storage and Freezing
Store chocolate almond brownies in an airtight container at room temperature for up to 3 days. Don't refrigerate as this dries them out.
Cut the brownies and then store in an airtight container or freezer bag. Use sheets of parchment or wax paper to keep them from sticking together. They can be frozen for up to 3 months. When you're ready to enjoy, let them thaw on the counter for 3-4 hours.
Frequently Asked Questions
I haven't tested this recipe with gluten free flour, but it should work with a cup-for-cup gluten free flour blend. Let me know if you try!
You can use a 9x13" or 9x9" pan for thinner brownies. Make sure to keep an eye on them as the bake time will be a bit shorter.
Either will work! I tested this recipe with a metal baking dish. Metal pans usually result in a crunchier brownie. Glass distributes heat more evenly and makes uniform brownies.
The brownies are done when they appear set and several moist crumbs stick to a toothpick when inserted in the center. The middle will look slightly underdone but will continue to bake as the brownies cool.
More Brownies & Bars to Try
Fudgy Almond Brownies
- Preheat the oven to 350F/180C. Line a square baking pan with parchment paper and set aside.
- Melt the dark chocolate chips in the microwave in a heatproof bowl, mixing every 15 seconds until they're completely smooth. Whisk in the the oil and let the mixture cool slightly.1 cup dark chocolate chips, ½ cup oil
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a either whisk or hand mixer, whisk the granulated sugar, brown sugar, eggs, and egg white together on medium-high speed until the color is pale. This will take 2-3 minutes.1 cup granulated sugar, ¼ cup brown sugar, 3 large eggs, 1 egg white
- Mix in the vanilla and almond extracts. Then stream the chocolate and oil into the bowl, continuing to mix until well combined.1 teaspoon vanilla extract, ½ teaspoon almond extract
- Fold the all purpose flour, cocoa powder, and salt in with a rubber spatula until just combined. Gently fold in the chopped almonds.¾ cup all purpose flour, ½ cup dutch processed cocoa powder, ½ teaspoon salt, 1 cup chopped almonds
- Pour the brownie batter into the baking pan and top with a few extra chopped almonds. Bake at 350F or 180C for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the pan cool slightly before cutting the brownies into squares and sprinkling with additional flaky salt. Enjoy!