Fudgy Chocolate Almond Brownies (with Chopped Almonds)

These fudgy chocolate almond brownies have a delicious almond flavor, 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 rich, fudgy, and delicious. They're sweet and savory, with almonds folded into the batter and sea salt sprinkled on top. Like regular brownies, 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're very similar to these chocolate pistachio brownies!

For more brownie recipes, make these frosted vanilla brownies, chocolate ganache brownies, small batch brownies, olive oil brownies, and salted brownie crinkle cookies.

Why You'll Love This Recipe

• Brownies with almonds- These fudgy brownies are made for nut lovers! Almonds are stirred into the batter and are in every bite. The flavor from the almond extract is the best part! If you love almonds like me, make this almond cream cake, almond coffee cake, or almond poppy seed cake!
• Super fudgy- I'm on team fudgy brownie, so no cakey brownies allowed! These are extra thick, fudgy, and gooey with plenty of chocolate chips.
• Easy recipe- Making these from scratch is so easy! You only need a handful of simple ingredients and minimal equipment to make these decadent treats.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and the full instructions, 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, which will melt easier than chocolate chips.
• Oil- This is used instead of butter to keep the brownies moist for days after they're baked. Use any mild oil, like vegetable or canola oil.
• Eggs- Large eggs act as a binder and add richness. Make sure they are room temperature for a well-blended batter. Take them out of the fridge an hour before you start baking.
• Egg white- Since this recipe is made without leaveners (like 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. Don't reduce the sugar or the brownies won't be as moist.
• Brown sugar- Adds more sweetness and moisture to the batter. Light or dark brown sugar work.
• Vanilla extract- Pure vanilla extract or vanilla bean paste add the best flavor.
• Almond extract- I recommend using this to enhance the savory almond flavor with something sweet. A little bit goes a long way, so don't overdo it!
• All purpose flour- Gives the brownies structure and the best chewy texture. These brownies are made with regular flour instead of almond flour (or almond meal) because it makes the brownies a bit too moist. For gluten-free brownies, use a cup-for-cup gluten free baking flour.
• Cocoa powder- Adds a deep, rich chocolate flavor to the brownies, use dutch-processed cocoa powder. This type of cocoa powder is treated with alkali, which reduces the acidity for a rich, smooth taste and darker color. You can use unsweetened natural cocoa powder too, but the flavor won't be as rich.
• Salt- A pinch offsets the sweetness of the sugar and almond. Use sea salt or Kosher salt. Table salt is too salty.
• Almonds- Use chopped raw almonds. Make sure they're unsalted! You can toast the almonds before adding them to the brownie batter if you like for extra flavor.

Ingredient Substitutions

• Different chocolate- Semi-sweet or milk chocolate chips work too. Use vegan chocolate to make the recipe dairy free.
• Granulated sugar alternative- Coconut sugar is the best substitute, but it changes the flavor slightly.
• Almond substitute- If you're not a fan of almond, try different nuts like pecans, peanuts, or walnuts. You can also use more vanilla to replace the almond extract.

Ingredient Additions

• Nut butter- Add a swirl of almond butter, peanut butter, or tahini on top of the brownies before baking.
• Add frosting- Frost the brownies with cream cheese frosting, almond buttercream, or whipped chocolate ganache after baking.
• Other garnishes-  Once the brownies are cool, dust them with more cocoa powder, powdered sugar, or garnish with fresh fruit or festive sprinkles.

Step by Step Instructions

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Then spray an 8X8 or 9X9-inch square baking pan with cooking spray or line with parchment paper. Leave a little hanging over the sides so you can easily lift the brownies out of the pan.

Step 1: First, melt the dark chocolate chips in the microwave in a heatproof bowl. Stir every 15 seconds to prevent burning until completely melted and smooth. Then, whisk the oil in and let the mixture cool slightly.

Step 2: In a large bowl, beat the white sugar, brown sugar, eggs, egg white, vanilla, and almond extract with an electric mixer or stand mixer with the paddle attachment on medium-high speed for 2-3 minutes or until the mixture is foamy pale yellow color.

Step 3: Scrape down the sides and bottom of the bowl. Turn the speed down to low and stream in the melted chocolate mixture, beating until well combined.

Step 4: Stop the mixer and add the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula or wooden spoon until there are just a few white streaks of flour left. Then fold in the chopped almonds until just combined.

Step 5: Pour the brownie batter into the prepared pan and add extra chopped almonds on top.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. If there's wet batter, let the brownies cook for a few more minutes.

Step 6: Carefully remove the brownies from the oven. Let them cool in the hot pan for 5-10 minutes before pulling the parchment paper and lifting the brownies out of the pan.

Transfer to a wire rack and cool completely (about 30 minutes) so they don't fall apart when cutting. Slice and enjoy!

Expert Baking Tips

1. Use a kitchen scale. I always recommend measuring flour in grams with a kitchen scale because it's easy to over-measure with a measuring cup. Too much flour makes brownies dense and dry.
2. 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.
3. 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.
4. 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.

Storage Instructions

Store chocolate almond brownies in an airtight container at room temperature for up to 3 days. Don't refrigerate as this dries them out.

Freezing Instructions

Cut the brownies and wrap each in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Place in an airtight container or freezer bag and freeze for up to 3 months. You can also freeze the brownies unsliced this way.

When you're ready to enjoy, let them thaw overnight in the refrigerator and then on the could for 1 hour.

Frequently Asked Questions