Chocolate Almond Brownies

Introduction

These brownies use cocoa powder for the chocolate base and either finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) or chopped almonds for a clear nutty note. You bake them in a 10.5 x 7-inch pan for about 30 minutes, which makes them practical for a weeknight dessert, lunchbox bake, or make-ahead treat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 9

Ingredients

• ¾ cup (1.2 dl) butter or margarine
• 1 cup (240 ml) white granulated sugar
• 1 ½ tbsp oil
• ⅓ cup (80 ml) milk
• 2 eggs
• 6 tbsp cocoa powder
• ¾ cup (180 ml) flour, sifted
• ½ tsp finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) or ½ cup (120 ml) chopped almonds
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar.
3. Beat in oil and milk.
4. Blend in eggs, one at a time.
5. Mix in vanilla and finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) (or almonds).
6. Mix in cocoa and flour.
7. Spread into greased 10.5 x 7-inch cake pan.
8. Bake for 28-30 minutes. A toothpick inserted into the center should come out with no more than moist crumbs.
9. Allow to cool completely.

Variations

• Use ½ cup (120 ml) chopped almonds instead of ½ tsp finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) if you want crunch and more texture throughout the brownies.
• Choose butter instead of margarine for a richer flavor and slightly firmer finish once cooled; use margarine if you want a softer texture.
• Swap the 1 cup (240 ml) white granulated sugar for the same amount of light brown sugar if you want a chewier brownie with a mild caramel note.
• Replace the ⅓ cup (80 ml) milk with almond milk or oat milk for a dairy-free version; the brownies stay close in texture with a slightly lighter flavor.
• Change the greased 10.5 x 7-inch cake pan step by lining the pan with parchment as well, which makes the brownies easier to lift out and cut cleanly.

Tips for Success

• Let the butter or margarine and eggs sit out briefly before mixing so the batter combines smoothly.
• When you cream butter and sugar, mix until it looks lighter and evenly combined, not dense and greasy.
• Add the eggs, one at a time as written so the batter stays smooth instead of separating.
• Once you mix in cocoa and flour, stop as soon as no dry streaks remain to keep the brownies from turning tough.
• Start checking at 28 minutes; if the toothpick comes out fully clean, the brownies are likely heading toward dry rather than fudgy.

Storage and Reheating

Store the cooled brownies in an airtight container. They keep in the fridge for up to 1 week or in the freezer, wrapped well and sealed in a freezer container or bag, for up to 3 months.

For reheating, use the microwave for 10–15 seconds per piece if you want them soft and warm. You can also warm several pieces in a 300°F oven for 5–8 minutes. If frozen, thaw in the fridge overnight before reheating.

FAQ

Can you use chopped almonds instead of finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired)?

Yes. Almond extract gives a more even almond flavor throughout, while chopped almonds add texture and a milder nut taste.

Why do the brownies need to cool completely?

They continue to set as they cool. If you cut them hot, the center will be softer and the slices will not hold their shape as cleanly.

Can you bake this in a different pan?

Yes, but bake time will change with pan size and depth. A similar-size pan works best; if the batter sits thicker, start checking a few minutes later.

Can you make these dairy-free?

Yes. Use margarine instead of butter and swap the milk for a non-dairy milk such as almond milk or oat milk.