Monday, May 21, 2012

Fudge Brownies with Almonds

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
2 eggs
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
  1. Preheat oven to 350F.  Grease a an 8x8 square baking pan with butter, or line with parchment paper.
  2. 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.
  3. 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.
  4. 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. 

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