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Brown Butter Almond Brownies

These brownies are super chocolaty with a cakey moist texture topped with a smooth chocolate ganache and toasted almonds & sea salt for texture and extra flavour.

The browning of the butter adds an extra dimension of flavour and has a delicious nutty aftertaste. The key is to brown the butter on a low-medium heat until it gets super dark (almost burnt but not completely burnt). The almond flour in the recipe, not only adds flavour but contributes to a dense texture you want in a brownie.

The coffee brings out the chocolate without adding a coffee flavour. The Ganache works great with any kind of chocolate (milk/dark/white) and adds a smooth velvety mouthfeel to the brownies!

Brown Butter Almond Brownies

Print Recipe
Serves: 1 9 x 9" square tin Cooking Time: 30 minutes


  • For the brownies:
  • Dark Chocolate Chips 188 g/1 cup+ 2 tablespoons
  • Butter: Browned 200g/ 1/2 cup + 1/3rd cup+ 1 tablespoon
  • 3 eggs (at room temperature)
  • Brown Sugar 160g/ 3/4 cup
  • Almond Flour/Finely ground almonds 98g/1 cup
  • All Purpose Flour(Maida) 49g/ 1/4 cup+ 2 tablespoons
  • Salt 3.5g/1/2 teaspoon
  • Baking Soda 1.6g/1/4th teaspoon
  • Vanilla Extract 3g/1/2 teaspoon
  • Coffee(brewed in water, instant or brewed either works) 30g/ 2 tablespoons
  • For the Chocolate Ganache:
  • Chocolate Chips (Either Dark or Milk or White) 125g/3/4th cup
  • Heavy Cream 63g/ 1/4th cup + 1 teaspoon
  • Garnish:
  • Almonds- 40g/1/4th cup roasted almonds (roughly chopped)
  • A pinch of Sea salt/Maldon Salt



For the brownies:


Preheat the oven to 330 F/ 165 C


Line a 9 x 9" Square tin with 2 sheets of parchment paper (the sides should be jutting out, this makes it easier to pull the brownie out of the tin)


Start by browning the butter, brown till it's super dark and almost burnt but not completely burnt(Start at a medium heat and move to a low heat)


Once it's browned,transfer immediately to a metal bowl and let it cool down completely, be careful it will be very very hot


Set up a double boiler(pot of hot simmering water and place a metal bowl on top of that)


Add the chocolate chips and let them slowly melt, stir occasionally


Strain the cooled brown butter into the melted chocolate mixture and stir to combine


Once it's mixed properly, add the brown sugar and mix using a hand whisk


In a separate bowl whisk the eggs


Slowly stream the whisked eggs into the batter and simultaneously mix them in using a whisk


Add the vanilla & coffee to the batter and combine


Sift the dry ingredients: almond flour, regular flour, salt and baking soda into the batter


Fold the dry ingredients carefully making sure not to overmix


Pour the batter into a lined 9 x 9" square tin and bake immediately in the preheated oven for 20-25 minutes


Do the skewer test, the skewer should not come out completely clean, there should be some traces of the batter


Cool the brownies completely, once it comes to room temperature refrigerate for at least 2 hours or overnight before putting the ganache


Make sure to cover the brownies with plastic wrap before refrigerating


For the Ganache:


Chop the chocolate chips roughly and add them to a bowl


Heat up the cream(bring to a boil whilst stirring regularly)


Once the cream is super hot, pour over the chopped chocolate


Cover the bowl and let it sit for 2 minutes


Using a spatula/spoon mix the cream and chocolate together


Keep your garnish ready, roughly chop the roasted almonds


Take the brownie out of the fridge and using an offset spatula apply a thin layer of ganache on the cold brownie in a few swift motions


Sprinkle with almonds and sea salt


Put the brownie back in the fridge till the ganache sets


Using a clean knife and some boiling hot water cut the brownie into 2x2" squares (dipping the knife in hot water and cleaning it helps to get cleaner cuts)


Enjoy the brownies! You can also warm them up slightly in the microwave and enjoy them with a scoop of ice cream!

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