Salted Almond – Fudge Brownies
These Salted Almond – Fudge Brownies are the richest, most decadent fudgy brownies you´ll ever try.
This Fudge brownie has a fudgy interior and a shiny, crackle top. Yet, it is crunchy and so delicious.
I use salted almonds in this fudge brownie batter, it gives a nice crunch with each bite, and it tastes incredible.
These are, by far, the fudgiest brownies you can bake.
These brownies are at their best to serve cold; I cut them in mini squares and place them in a ziplock bag in the fridge or the freezer, Perfect to enjoy a little piece each day with a cup of coffee.
I hope you love these as much as I do.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link.
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*Note
→Chocolate is the star in these Salted Almond -Fudge brownies, so use best-quality dark chocolate ( I used 66% Valrhona when I made these)
→When you remove the brownies from the pan, you might see burned and caramelized edges. ( you might not – it depends on the pan.) If you do, you can leave them or cut them off. Some say it is the best part of brownies, I cut them off, but then I can’t resist eating them.
→Salted or unsalted almonds- this is your choice; I prefer using salted almonds in this recipe.
→Salted or unsalted butter- this is your choice; I prefer using salted or extra salted butter when I make these brownies. It takes these brownies to the next level.
Salted Almond Fudge Brownies
- 240 gram salted or extra salted or unsalted butter, diced
- 320 gram bittersweet chocolate ( 63 to 72%) best-quality dark chocolate, chopped or callets/discs
- 4 large eggs, straight from the fridge
- 400 gram white sugar
- 1 teaspoon vanilla bean paste, optional
- 80 gram all-purpose flour
- a pinch of fine sea salt, omit if using extra salted butter
- 1 teaspoon instant espresso powder ( optional)
- 100 gram bittersweet chocolate (63 to 72%) best-quality dark chocolate, chopped ( I use Valrhona)
- 225 gram salted almonds, coarsely chopped
Salted Almonds -Fudge Brownies
- Preheat the oven to 355F°/180C°
- Grease and line a 20 x 20 cm (8 x 8-inch) brownies pan and line it with parchment paper, leaving a slight overhang on all sides. or Grease and line a small 20 x 30 cm (12 x 8-inch) sheet pan and line it with parchment paper.
- Put the 320 grams of chocolate and 240 grams of salted or extra salted butter ( small pieces) in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly.
- While the chocolate is melting, in a medium bowl, lightly mix 400-gram white sugar, four cold eggs, and one teaspoon of vanilla bean paste, using a whisk to combine.
- Remove the warm chocolate-butter mixture from heat, pour the chocolate mixture into the egg mixture and whisk together quickly until combined. ( do not overmix)
- You can chop the almonds by hand or add almonds and chocolate into a blender and pulse for 10 to 15 seconds to crush it lightly.
- Add 80-gram all-purpose flour, one teaspoon of espresso powder, a pinch of sea salt, 100 gram chopped dark chocolate, and 225 gram coarsely chopped salted almonds.
- With a wooden spoon or spatula, fold into the mix. ( do not overmix)
- Pour the mixture into the prepared baking tray and bake in the center of the oven for 30 minutes at 355F°/180C°. You can´t use a cake tester to judge doneness for these brownies; Because the brownies batter has a high percentage of chocolate, the tester comes out wet even if the brownies are done.
- After it is baked, it might still look underbaked, but it will firm up after being in the fridge.
- Allow the brownie to cool in the baking pan on a wire rack until completely cool, then refrigerate for at least 5 hours, preferably overnight.
- Lift brownies from the pan, using the parchment paper overhang as handles.
- Cut into squares of the desired size, enjoy, and remember to share!
- These brownies can be stored tightly wrapped in the refrigerator for up to 1 week.
- Or freeze tiny brownies squares in a ziplock bag for up to 1 month. They taste even better straight from the freezer/slightly cold.
For step by step pictures of how to make
→ Salted Almond – Fudge Brownies
Click → here
