These almond brownies are what I make when I want something comforting but a little different ~ quick and easy in one bowl, with a soft fudgy chew and that warm almond aroma.
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I can’t think of a better treat than one of these soft, chewy almond brownies. They’ve got everything we love about chocolate brownies, but with that warm almond flavor and aroma instead. They come together quickly in one bowl in about 20 minutes.
A new favorite for almond lovers
➡ First comes the crunch of toasted almonds.
➡ Then the soft, plush crumb and that unmistakable frangipane-like almond flavor.
➡ Think your favorite brownie with a whole new personality.
One bowl, quick and easy
Most of us cut our baking teeth on brownies, and we all know them as the go-to recipe when we crave something sweet and don’t want to wait.
ONE BOWL ~ NO MIXER: measure your ingredients right into the bowl. Whisk and you’re done.
20 MINUTE BAKE ~ watch carefully if your oven runs hot: like all brownies, you don’t want to over bake these or they can dry out.
SLICE (AND DEVOUR) WARM ~ don’t you hate it when a recipe says let cool completely before slicing?
Almond brownie baking tips
CHOOSING ALMOND FLOUR: I generally use super-fine blanched almond flour for baking because its texture is closest to regular flour and gives these brownies a soft, tender crumb. Coarser almond flour or almond meal will work too, but the brownies will have a slightly more rustic texture.
ALMONDS FOR TOPPING: I use sliced almonds to top my brownies.
- Sliced almonds are thin, flat flakes cut across the almond.
- Slivered almonds are cut lengthwise into narrow matchstick-like pieces, so they’re thicker and crunchier.
DIFFERENT PAN: You can use an 8×8 pan, your brownies will be a little thicker, so just bake a bit longer.
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Chewy Almond Brownies
Equipment
- 9×9 square baking pan
- parchment paper to line optional
Ingredients
- 1/2 cup salted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg + 1 egg yolk
- 2 Tbsp milk, half and half or cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp baking powder
- 2/3 cup almond flour
- 1 cup all purpose flour
for topping
- 1/4 cup sliced almonds
- 1 –2 tsp sugar
Instructions
- Preheat oven to 350F (or 325F convection.) Grease and line a 9×9 baking pan with parchment, leaving some overhang for easy removal. You can omit the parchment paper if you prefer.
- In a bowl, whisk together the 1/2 cup salted butter, melted and 1 cup light brown sugar, packed until smooth. Whisk in the 1 large egg + 1 egg yolk, 2 Tbsp milk, half and half or cream, 1 tsp vanilla extract, and 1/2 tsp almond extract.
- Stir in the 1/4 tsp baking powder and 2/3 cup almond flour. Then fold in the 1 cup all purpose flour.
- Spread evenly into your prepared pan (it will be a relatively thin layer). Scatter the 1/4 cup sliced almonds evenly over the top and sprinkle lightly with 1 –2 tsp sugar.
- Bake for 20–25 minutes, until the edges are set and the center is just barely set—it should still feel soft in the middle. Just like with any brownie or blondie, you don't want to over bake them.
- Enjoy warm or let them cool for neater slicing. Store leftovers covered in foil at room temperature.
Notes
Nutrition
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I have made this recipe three times in the last three weeks for different occasions. Each time everyone loved it, a lot, and several asked for your recipe. I am always happy to direct people to your website because everything I’ve ever made from it is outstandingly delicious. This recipe is so so easy and so so delicious. Thank you!
I made this originally for friends who don’t like chocolate. I fell in love. This is an easy and delicious brownie. Thank you for a wonderful new recipe.
I followed the recipe with no substitutions. These are soft and chewy. Great with coffee!
Thanks C!
I was tempted to make this right away because I already had almond flour in the freezer. The recipe very nice, and I will make these again. The dough is very thick. I had oat milk and used this as my liquid. I probably used more than the 2 tablespoons in the recipe, although I kept the dough thick.
There ipe doesn’t give the milk amount. It just states “1 milk”.
I presume it is 1 cup of milk, but i would like to confirm before I make this.
It sounds delicious.
The metric measurements usually don’t kick in for small amounts, so the milk is just 2 tablesoons.
Can I run my “regular” almond flour thru a blend? Will that make a difference?\\
Looks great and a great take to work.
You can. You can also feel comfortable just using regular almond flour, it will be fine.