Best 8 Almond Brownie Thins Recipes

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Indulge in the delectable symphony of flavors with our Almond Brownie Thins, a culinary masterpiece that harmonizes the richness of chocolate and the subtle nuttiness of almonds. These bite-sized treats are not just any ordinary brownies; they are elevated to a new level of sophistication with their crisp edges, fudgy centers, and a sprinkle of crunchy almonds. Discover the secrets behind these heavenly creations with our two irresistible recipes: the Classic Almond Brownie Thins and the Gluten-Free Almond Brownie Thins. Prepare to tantalize your taste buds and embark on a journey of pure bliss with every bite of these extraordinary brownies.

Here are our top 8 tried and tested recipes!

FUDGY FLOURLESS ALMOND BUTTER BROWNIES (GLUTEN FREE + DAIRY FREE)



Fudgy Flourless Almond Butter Brownies (gluten free + dairy free) image

Truly one of the best gluten free brownie recipes on the internet: fudgy, flourless almond butter brownies made with simple ingredients like natural creamy almond butter, pure maple syrup, cocoa powder and chocolate chips. Incredible hot from the oven or even straight from the fridge -- you'll love these!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dessert     Gluten Free     Grain Free     Paleo

Time 30m

Number Of Ingredients 13

1 cup creamy, natural almond butter (only almonds + salt as the ingredients)
½ cup packed brown sugar (or sub coconut sugar)
¼ cup pure maple syrup
2 eggs
1 tablespoon coconut oil, melted and cooled (can also use melted butter or vegan butter)
⅓ cup unsweetened cocoa powder or cacao powder (use a high-quality -- not Hershey's)
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup chocolate chips, dairy free if desired
For the topping:
2 tablespoons chocolate chips, dairy free if desired
½ teaspoon coconut oil
Fancy sea salt, for sprinkling on top

Steps:

  • Preheat oven to 350 degrees Line an 8x8 inch pan with parchment paper.
  • In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that's the way we want it.
  • Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It's best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower :)
  • To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They're fudgy and perfect if you want to store them in there.

Nutrition Facts : ServingSize 1 brownie, Calories 175 kcal, Sugar 14.1 g, Fat 10.9 g, SaturatedFat 3.1 g, Carbohydrate 20.8 g, Fiber 2.5 g, Protein 4.1 g

SHEET-PAN BROWNIE THINS



Sheet-Pan Brownie Thins image

These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.

Provided by Rhoda Boone

Categories     Small Plates     Brownie     Chocolate     Walnut     snack     Dessert     Quick & Easy     Pecan     Bake     Sheet Pan     Kid-Friendly

Yield Makes about 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 cup finely chopped walnuts, pecans, or mini chocolate chips

Steps:

  • Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
  • Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
  • Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
  • Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
  • Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
  • Do Ahead
  • Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

ALMOND FLOUR BROWNIES



Almond Flour Brownies image

Delicious brownies that are actually almost healthy for you!

Provided by michelle taylor

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7

¾ cup blanched almond flour
⅔ cup agave nectar
½ cup chopped walnuts
2 eggs
5 tablespoons unsweetened cocoa powder
¼ cup coconut oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  • Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Nutrition Facts : Calories 215 calories, Carbohydrate 24.3 g, Cholesterol 46.5 mg, Fat 13.5 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 18.4 mg, Sugar 20.4 g

ALMOND THINS



Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

  • Preheat oven to 325 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  • Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  • Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  • Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g

ALMOND BROWNIES



Almond Brownies image

With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
4 large eggs
1 can (16 ounces) chocolate syrup
1/2 teaspoon almond extract
1 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon salt
FROSTING:
1 cup semisweet chocolate chips
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/4 teaspoon almond extract
1/2 cup chopped almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,

Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND BUTTER BROWNIES



Almond Butter Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 16 servings

Number Of Ingredients 7

1/2 cup coconut oil, melted and cooled slightly, plus additional for greasing the pan
One 18.3-ounce box brownie mix, such as Duncan Hines
2 large eggs
3/4 cup natural crunchy almond butter
1/4 cup powdered sugar
2 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon flaky salt

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
  • Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
  • For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.

BEST FUDGY ALMOND FLOUR BROWNIES



Best Fudgy Almond Flour Brownies image

These almond flour brownies are fudgy, gooey and made in one bowl! Using simple ingredients, they are a foolproof dessert. 3 grams net carbs per brownie.

Provided by Arman

Categories     Dessert

Time 40m

Number Of Ingredients 9

1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter (softened )
1 3/4 cups granulated sweetener of choice (white, brown, sugar free, etc.)
3/4 cup cocoa powder
3 large eggs (* See notes)
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)

Steps:

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your softened butter, sweetener, eggs, cocoa powder, and vanilla extract, until combined.
  • Gently add in your dry ingredients and mix until fully incorporated. If using chocolate chips, fold them through at the end.
  • Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.

Nutrition Facts : ServingSize 1 brownie, Calories 153 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, Fiber 3 g, Sodium 199 mg

BROWNIE THINS



Brownie Thins image

Provided by Andrew Schloss

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios

Steps:

  • Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
  • Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Tips:

  • Use almond flour for a gluten-free option: Almond flour is a great alternative to regular flour, and it gives the brownies a moist and tender texture.
  • Don't overmix the batter: Overmixing the batter will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies until they are just set: Overbaking the brownies will make them dry and crumbly. Bake them until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them: This will help them to hold their shape and prevent them from crumbling.
  • Store the brownies in an airtight container at room temperature for up to 3 days: You can also freeze the brownies for up to 2 months.

Conclusion:

These almond brownie thins are a delicious and easy-to-make treat. They are perfect for a snack or dessert, and they can be made with just a few simple ingredients. The almond flour gives the brownies a moist and tender texture, and the chocolate chips add a rich and decadent flavor. Whether you are looking for a gluten-free option or just a tasty and satisfying snack, these almond brownie thins are sure to please.

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