These quick and easy fudge brownies take after Mark Bittman's recipe in How To Cook Everything, The Basics. I followed the tweaks to make nutty brownies by adding toasted almonds and subbing 1/4 cup of almond flour for 1/4 cup regular flour. These came out more fudge-like than I expected. The almonds were a nice addition and the almond flour contributed to the moist, fudge consistency. For lack of a square baking pan, I baked them in the cast iron skillet which resulted in thinner brownies as well. Definitely an easy recipe, but I prefer my brownies to be chewier and I like using regular dark chocolate more than unsweetened chocolate.
Fudge Brownies with Almonds
makes 9-12 slices
8 Tbsp butter, plus a little more to grease the pan
3 oz. unsweetened chocolate, roughly chopped
1 cup white sugar
1/4 cup all purpose flour
1/4 cup almond flour
1/2 cup toasted, slivered almonds
pinch of salt
1/2 tsp vanilla extract
- Preheat oven to 350F. Grease a an 8x8 square baking pan with butter, or line with parchment paper.
- Combine butter and chocolate in a small saucepan over low heat. Stir constantly until chocolate is melted. Remove from heat and continue stirring until smooth.
- Transfer mixture to a large mixing bowl and stir in the sugar until well combined. Add eggs, one at a time, and mix until combined. Gently stir in flour, almond flour, salt, and vanilla. Carefully fold in the toasted almonds.
- Pour the mixture into the prepared baking pan. Bake for 20-25 minutes until brownies are just set in the middle. Cool until set, cut, and serve.