Makes 16 Brownies
65 minutes total time
35 minutes active time
Easy, Kid Friendly
Almonds and chocolate are a classic combination. Pair these ingredients for a brownie, cut them into small squares and you’ve got an easy, gooey, one-bite fix.
Cooking Note: I melt chocolate in a water bath, setting a metal bowl in the center of a wide skillet or sauté pan filled about half way with water. It is easy to monitor the water and turn the heat down as needed. Bring the water to a simmer and stir the chocolate occasionally. Be cautious of water splashing into the chocolate.
6 ounces (170 grams) 60-64% chocolate, coarsely chopped (1 ¼ cups)
¼ cup plus 2 tablespoons (3 ounces, 85 grams) unsalted butter, cut into chunks
½ cup (100 grams) granulated sugar
½ teaspoon fine sea salt
¼ teaspoon pure almond extract
2 large eggs, cold
½ cup (62 grams) almond flour
½ cup (62 grams) brown rice flour
Powdered sugar, optional
Position an oven rack in the lower third of the oven and preheat the oven to 325ºF.
Line an 8-inch square pan on the bottom and up all four sides with foil.
Put the chocolate and butter in a medium stainless steel bowl in a wide skillet of barely simmering water (see cooking note). Stir frequently until the chocolate is melted and the mixture is hot to the touch, about 5 minutes.
Remove the bowl and whisk in the sugar, salt, and almond extract. Let the mixture cool to lukewarm, whisking occasionally. Add the eggs one at a time, whisking until thoroughly blended. Switch to a silicone spatula. Add the almond and brown rice flours and stir vigorously for about a minute, until the batter is thick, cohesive, and slightly lighter in color.
Scrape the batter into the prepared pan and spread evenly, making swirls and ridges on the surface if you like. Bake until the brownies are slightly puffed all over and the surface looks dry, rather than shiny and wet, 20 to 25 minutes. A toothpick inserted in the center will come out dry and clean, but the brownies will still be moist when they are cool.
Set the pan on a cooling rack and let cool completely.
Lift the foil edges to transfer the brownies to a cutting board.
Cut into 16 squares (or smaller, as desired). Dust with powdered sugar, if using.
Brownies keep in an airtight container at room temperature for 2 or 3 days.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 6 ounces (170 grams) 60-64% chocolate, coarsely chopped (1 ¼ cups)
- ¼ cup plus 2 tablespoons (3 ounces, 85 grams) unsalted butter, cut into chunks
- ½ cup (100 grams) granulated sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon pure almond extract
- 2 large eggs, cold
- ½ cup (62 grams) almond flour
- ½ cup (62 grams) brown rice flour
- Powdered sugar, optional