Best 20 Almond Brownies Recipes

ALMOND BROWNIES

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.,

ALMOND BUTTER BROWNIES

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.

CHOCOLATE ALMOND BROWNIES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil. Lightly grease.
• Combine flour, baking powder and salt in small bowl.
• Melt butter and semi-sweet morsels in large, microwave-safe bowl on 100% (HIGH) power for 45 seconds. Microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. Stir in sugar, eggs and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels and almonds. Spread into prepared baking pan. Sprinkle 1/4 cup DelightFulls morsels over top.
• Bake for 30 minutes or until wooden pick near center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
• To serve, coarsely chop remaining 1/4 cup DelightFulls Morsels. Spoon 1 teaspoon of Cream Cheese Topping onto each brownie bar. Sprinkle with chopped DelightFulls morsels.
• Cream Cheese Topping: Whisk together 1/3 less fat cream cheese (Neufchatel) and powdered sugar in small bowl until creamy.

ALMOND JOY BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9 x 13 inch baking pan.
• Melt margarine then stir in cocoa.
• Mix sugar and eggs into the mixture.
• Add vanilla, flour, and salt.
• Bake 25 to 30 minutes, or until cooked through.
• Let the brownies cool for about 40 minutes.
• In a separate bowl, combine the coconut and sweetened condensed milk. Stir until well combined.
• Spread the mixture over the cooled brownies.
• Drizzle the melted chocolate over the brownies and top with slivered almonds.
• Let the melted chocolate set, slice the brownies, and serve.

CHERRY-ALMOND BROWNIES

Steps:

• Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
• Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
• Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.

EASY GRAIN-FREE ALMOND FLOUR BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 8-inch cake pan and dust with almond flour.
• Whisk almond flour, honey, walnuts, cocoa powder, eggs, coconut oil, and vanilla extract together in a large bowl. Pour into prepared pan and smooth top.
• Bake in the preheated oven until the center is set and edges pull away from sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should be clean or have a few moist crumbs attached.

ALMOND COCONUT BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick). , Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. , In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator.

ALMOND JOY BROWNIES - JAR RECIPE

Steps:

• Instructions:
• Sprinkle almond extract on coconut and toss to blend.
• Mix flour, baking powder, and salt.
• Layer ingredients in order given in a 1-quart wide-mouth canning jar.
• Press each layer firmly in place before adding next ingredient.
• Attach the following instructions on a gift tag:
• Almond Joy Brownies:
• Makes 2 dozen brownies.
• Empty jar of brownie mix into large mixing bowl.
• Use your hands to thoroughly blend mix.
• Add:
• 3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
• 4 large eggs, slightly beaten
• Mix until completely blended.
• Spread batter in a sprayed 9 x 13-inch baking pan.
• Bake at 350º F for 30 minutes.
• Cool completely in pan, then cut into 2-inch squares.

ALMOND TRUFFLE BROWNIES

Steps:

• In a large bowl, combine the first six ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a microwave, melt chocolate chips; stir until smooth. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the milk, extract and melted chips. Spread over brownies. Refrigerate for 1 hour or until firm. , For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting.

FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES

Steps:

• In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.

ALMOND BUTTER BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.
• Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.
• Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.
• Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.

DOUBLE-CHOCOLATE ALMOND BROWNIES

Steps:

• Preheat oven to 375°F and line bottom and sides of an 8 x 4 x 3-inch loaf pan with foil, leaving a 1/2-inch overhang all around.
• On a baking sheet toast almonds in middle of oven until golden, about 7 minutes. Into a small bowl sift together flour, baking powder, and a pinch salt. In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in sugar and vanilla until combined well. Whisk in egg until combined well and stir in almonds, flour mixture, and chocolate chips until just combined. Pour batter into loaf pan and bake in middle of oven until a tester inserted 1 inch from side of pan comes out clean, 20 to 25 minutes. (Center will be fudge-like.)
• Cool brownies in pan on a rack 5 minutes and lift out foil with brownies onto rack. Cut brownies into serving pieces. Brownies keep in an airtight container 3 days or frozen up to 2 weeks.

V'S ALMOND JOY--EE BROWNIES

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare Brownies as indicated on the box but add 1 tsp almond extract the same time you add the eggs. Cool. When the brownies are cool, poke holes all over the brownie's surface with a fork. (Keep the oven on).
• Put the condensed milk into a small medium sized saucepan and bring to a low boil over medium heat. Stir often so it doesn't turn the milk into caramel. Add the marshmallow cream and continue mixing until combined. Add the coconut and mix well. Spoon the coconut mixture over the cooled brownies and put it back in the oven for 8 minutes. Cool. (Turn off oven).
• In small bowl, melt chocolate chips in the microwave for a minute at a time and mix well. Continue until completely melted. Drizzle over bars. While the chocolate is still soft and unset, scatter almonds over the bars too. Cover lightly and store in the refrigerator until ready to serve.
• Cut brownies 3 lines lengthwise with a sharp knife, then 5 lines across. You'll have 18 beautiful almond-joy-ee brownies!
• Raves all around!

GIFT IN A JAR ALMOND JOY BROWNIES

Steps:

• 1. Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
• 2. Attach the following instructions on a gift tag: Almond Joy Brownies: Makes 2 dozen brownies. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted 4 eggs, slightly beaten Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes. Cool completely in pan, then cut into 2-inch squares.

ALMOND JOY BROWNIES

Steps:

• 1. Prepare and cool the brownies. Do not remove them from the pan.
• 2. In the bowl of a stand mixer combine the condensed milk and coconut. Slowly add the powdered sugar and mix on low speed. Spread the coconut mixture over the brownies. Wet fingers work best to do this! Top the coconut with the almonds.
• 3. In a small sauce pan, heat the cream and butter over low-medium heat. Add the chocolate chips and stir until the chocolate is fully melted. Cool slightly. Pour the chocolate over the coconut and almonds. Cover and refrigerate. Cool completely before cutting. Serve from the baking pan.

ALMOND-CHERRY CAKE BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Add chocolate syrup and flour; mix well. Stir in cherries, coconut and almonds. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean and edges pull away from sides of pan. Cool on a wire rack., For frosting, in a saucepan, combine butter and cocoa. Cook and stir until butter is melted and mixture is smooth. Remove from the heat. Whisk in confectioners' sugar and extract. Add enough milk to achieve desired consistency. Spread over brownies.

ALMOND CREAM CHEESE BROWNIES RECIPE - (4.2/5)

Steps:

• Make the almond cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside. Make the brownies. Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside. Place a large heat-proof mixing bowl over a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside. Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the light brown and granulated sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and it incorporates beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay. Pour half of the the batter into the prepared pan. top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter. Bake for 20-22 minutes, rotating the pan after 10 minutes. begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. :) Let them come to room temperature on the counter. Refrigerate, and then slice and serve. Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.

ALMOND FLOUR BROWNIES

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.

ALMOND MACAROON BROWNIES

Steps:

• 1. Beat the cream cheese and 2 tablespoons butter at medium speed of an electric mixer until fluffy; gradually add 1/4 cup sugar, berating well. Add 1 egg, beating well. Add the flaked coconut and 1 tablespoon flour, beating well.
• 2. Chop the almonds, reserving 16 whole almonds for garnish. Stir 1/3 cup chopped almonds into the coconut mixture. Set the coconut mixture and remaining chopped almonds aside.
• 3. Combine 5 squares (5 ounces) chocolate and 1/4 cup butter in the top of a double boiler; bring the water in the bottom of the double boiler to a boil. Reduce the heat to low; cook until the chocolate and butter melt, stirring occasionally.
• 4. Place the melted chocolate in a medium mixing bowl. Stir in 1/2 cup sugar and vanilla. Add 2 eggs, beating at medium speed of an electric mixer. Combine 1/2 cup flour, baking powder and salt. Add to the chocolate mixture, stirring until blended. Stir in the reserved chopped almonds.
• 5. Spread the chocolate mixture into a greased 8 inch square baking pan. Spread the coconut mixture over the chocolate mixture40. Arrange the whole almonds ontop of the coconut mixture. Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in the middle comes out almost clean. (Do not overbake).
• 6. Drizzle the melted chocolate over the warm brownies. Cool in the pan on a wire rack. Cut into squares.

CHOCOLATE ALMOND AVOCADO BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 13-inch glass baking dish with parchment and grease the parchment.
• Whisk the flour, cocoa, and salt together in a large mixing bowl.
• Grind the almonds in a food processor until roughly chopped. Stir the nuts into the cocoa mixture.
• Break up the chocolate and add the pieces to the food processor. Pulse just until coarsely chopped and stir into the cocoa mixture.
• Wipe out the food processor; then add the oil, avocado, eggs, and sugars and proces until smooth.
• Use a rubber spatula to transfer the avocado mixture to the bowl with the cocoa mixture; then gently fold the dry ingredients into the wet ingredients.
• Pour the batter into the baking dish and bake for 35 minutes, until the batter has
• just barely set in the middle. Allow to cool fully before slicing into 3 4-inch brownies.
• ;
• Prep Time: 15 minutes .