Fudgy Almond Brownies
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for dense, fudgy brownies made with melted unsweetened chocolate and shredded almonds. These brownies feature a signature shiny, crackly top and a rich, chewy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 16 brownies |
🔪 Key Equipment
- 9-inch square pan
- Double boiler
- Electric mixer
- Spatula
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 oz | Unsweetened Chocolate | melted |
| 1/2 Cup | Sweet Butter | unsalted, melted |
| 2 | Eggs | large |
| 1 Cup | Sugar | granulated |
| 1/2 Cup | Unblanched Almonds | shredded or slivered |
| 1/2 Cup | Un-sifted All-Purpose Flour | none |
Instructions
Step 1: Preparation and Melting
- Preheat your oven to 350°F and grease a 9-inch square pan.
- Melt the 2 oz unsweetened chocolate and 1/2 cup sweet butter together over a double boiler until smooth; set aside to cool slightly.
Step 2: Mixing the Batter
- In a medium bowl, beat the 2 eggs and 1 cup sugar with an electric mixer on high speed until the mixture is thick, pale, and falls in a ribbon, about 3-5 minutes.
- On low speed, gently mix in the cooled chocolate and butter mixture.
- Using a spatula, fold in the 1/2 cup un-sifted all-purpose flour and 1/2 cup unblanched almonds until just combined, being careful not to overmix.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before cutting into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
