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

Ingredients

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

Instructions

1

For the brownies:

2

Preheat the oven to 330 F/ 165 C

3

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)

4

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)

5

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

6

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

7

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

8

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

9

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

10

In a separate bowl whisk the eggs

11

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

12

Add the vanilla & coffee to the batter and combine

13

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

14

Fold the dry ingredients carefully making sure not to overmix

15

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

16

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

17

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

18

Make sure to cover the brownies with plastic wrap before refrigerating

19

For the Ganache:

20

Chop the chocolate chips roughly and add them to a bowl

21

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

22

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

23

Cover the bowl and let it sit for 2 minutes

24

Using a spatula/spoon mix the cream and chocolate together

25

Keep your garnish ready, roughly chop the roasted almonds

26

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

27

Sprinkle with almonds and sea salt

28

Put the brownie back in the fridge till the ganache sets

29

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)

30

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