Almond brownies salted from scratch

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Rich brownies and stuffed with almonds and sea salt that are easy to make from scratch. Go to the recipe for salted almond brownies or read on to see how we make them.

Almond brownies salted from scratch

This bowl recipe makes brownies that have dense, fudgy middles. There's even a good chance that you already have the necessary ingredients on hand.

Brownies recipe

YOU MAY ALSO LIKE: Our original Fudgy Brownies recipe from scratch has hundreds of 5-star reviews. It was the inspiration for this recipe. There's even a quick recipe video where you can watch us make the recipe. Look now!

How to make salted almond brownies

This easy recipe is a riff from our popular brownie recipe. The base is similar: there is cocoa powder instead of melted chocolate, butter, sugar, eggs and flour. The original is quite surprising, this time, however, we added plenty of crispy roasted almonds and sea salt on top. A dream for nut lovers!

How to make salted almond brownies

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Incidentally, the original recipe is slightly adapted from Alice Medrich's Cocoa Brownies found in many of her popular cookbooks. We highly recommend buying one (or many) of his cookbooks – he's a genius when it comes to desserts.

The dough starts with butter, cocoa powder and sugar. They are all added to a bowl and then placed on top over low heat until the butter is melted. Eggs and a small amount of flour are added. We transfer the dough to a square metal baking sheet, here is the one we use, and cover with chopped almonds and sea salt.

Salted Almond Brownie Recipe

And that's it: they are baked in the oven for about 25 minutes. These almond brownies are so rich and filling. They are also easy to do. It only takes a few simple ingredients, a bowl and a spoon.

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YOU MAY ALSO LIKE: These double chocolate chip cookies are a must for chocolate lovers. Since you've already got the cocoa powder out for the brownies, you could also make a batch of these cookies! They are Joanne's favorites!

Updated recipe, originally published in March 2016. Since I published this in 2016, we have tweaked the recipe to make it clearer. – Adam and Joanne

Almond brownies salted from scratch

  • PREP 20mins
  • COOK 30 minutes
  • TOTAL 50 minutes

These rich brownies and chocolates are dense and mediocre and topped with salted almonds. They are not too sweet. If you are like us and you are looking for darker chocolate over milk chocolate, these are undoubtedly for you. They are from a bowl and can be joined in minutes. There's also a good chance that you already have all the ingredients on hand.

Makes 16 brownies

Will need

10 tablespoons (145 grams) unsalted butter

1 1/4 cups (250 grams) of granulated sugar

3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch process

1/4 teaspoon kosher salt, rounded

1 teaspoon of vanilla extract

2 large eggs, cold

1/2 cup (65 grams) all-purpose flour

2/3 cup (75 grams) whole roasted almonds, chopped

1/4 teaspoon flaky sea salt


  • Prepare the dough
  • Place an oven rack in the bottom third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking sheet with parchment paper or aluminum foil, leaving a ledge on two opposite sides. (This helps by removing the baked brownies from the pan, once cooled.)

    Add enough water to a medium saucepan to be 1 to 2 inches deep. Heat the water until it just boils. Combine butter, sugar, cocoa powder, and salt in a medium heat-proof bowl. Rest the container over boiling water (if the bottom of the container touches the water, remove a little water).

    Stir the mixture occasionally until the butter is melted and the mixture is quite hot. Don't worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove bowl from heat and set aside for 3-5 minutes until warm, not hot.

    Add the vanilla with a wooden spoon or spatula. Then add the eggs, one at a time, stirring vigorously after each one.

    When the dough looks thick, shiny, and well mixed, add the flour and stir until fully incorporated, then beat with a wooden spoon or spatula 40 to 50 strokes. (The dough will be quite thick). Add walnuts, if you use them. Spread evenly in a lined skillet and sprinkle with almonds and sea salt.

    • Bake brownies
    • Bake 20 to 25 minutes or until a toothpick can be inserted in the center and come out almost clean (you want it to be a little damp with the dough). Note: Some have found that they need to bake an additional 10 minutes, so keep an eye on how brownies are cooking and use the stick test as a guide.

      Chill completely, then remove from pan. For cleaner lines when cutting, place in the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Adam and Joanne's advice

  • These are on the bittersweet side, we like it, but if you like milk chocolate more than semi-sweet or dark, these may be a little bit bitter for you. Some readers have been successful in adding a little more sugar to accommodate.
  • This recipe is slightly adapted from Alice Medrich's Cocoa Brownies found in many of her cookbooks. Here is one of them: "Deliciously Simple and Delicious Desserts". If you love dessert as much as we do, buy it. You will not regret.

If you make this recipe, take a photo and label it #RecetasLatinas – We love to see your creations in Instagram Y Facebook!

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