Coffee and chocolate are a match made in heaven and if you add something crunchy and salty then you have one truly perfect trio…
These mocha almond fudge brownies are rich, decadent and dangerously delicious. Instant espresso really brings out the best of the chocolate flavors and the addition of chopped almonds adds something you may not have known that you needed in your brownies.
Espresso. Chocolate. Almonds. Perfection.
Let’s get started…
My favorite way to start brownies is by melting chocolate… real chocolate. I also add some cocoa powder in later on, but nothing replaces what real melted chocolate adds to a beautiful batch of brownies.
Start by adding 3/4 cup of salted butter and 220 grams of milk chocolate in a large microwave safe bowl. Microwave on medium power in 10 second increments until the butter is partially melted. Whisk the butter and chocolate until it is smooth and fully combined and then set it aside to cool while you prepare the other ingredients.
In a large bowl, whisk 4 large eggs with 1 1/4 cups of granulated sugar, 3/4 cup of brown sugar and 2 teaspoons of vanilla extract until everything is fully combined and a pale caramel color.
Add the melted butter and chocolate and whisk vigorously until the chocolate is fully incorporated.
Once the chocolate has been fully incorporated, add 1 1/4 cups of all purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon salt and 1 tablespoon of espresso powder use a silicone spatula to mix until the batter is just combined.
Last, but not least, chop up about 3/4 cup of almonds and add them into the batter…
Transfer the batter into a greased and parchment lined baking dish.
These brownies can be baked in everything from an 8″x8″ baking dish to a 13″x9″. I am baking them in Staub’s small 7.5″x10.5″ deep baking dish and the brownies come out perfectly thick. The 8″x8″ pan will give you some extra thick brownies and the 13″x9″ will be much thinner, but they will also bake much faster.
Speaking of baking times, bake the brownies in an 8”x8” baking dish for 50-55 minutes, a 7.5”x10.5” baking dish for 35-40 minutes or a 13”x9” baking dish for 25-30 minutes. They should be beautifully puffed up with some cracks over the top and a center that feels lightly set.
Transfer the brownies onto a cooling rack and let them cool in the baking dish for at least 30 minutes. I know this sounds like an eternity, but these brownies are very moist and they need a while to set up. If you take super moist, gooey brownies out of the pan and slice them too soon, they will fall apart, so give them time to come to room temperature before you pull them out of the pan.
Something that you CAN do as soon as you take them out of the oven is sprinkle them with some chopped chocolate and a few more almonds… ya know, just because you can…
Once the brownies have cooled, use the parchment paper to lift them out of the baking dish. Slice them into portions and get ready to love brownies more than you ever thought possible…
These mocha almond fudge brownies are quite special. The addition of espresso into the batter brings the absolute best out of the chocolate flavors in these brownies (and many other chocolate treats too!!) and the saltiness and crunch that the almonds add is truly wonderful.
The ratio of eggs and butter to flour and the addition of both melted chocolate and cocoa powder make these brownies so moist, rich and gooey. The edges do get nicely crisp, but the center is so very decadent…
If you are looking for a wonderful brownie recipe then you have to give these mocha almond fudge brownies a try. You are going to love how easily they come together and how perfectly they bake up.
Don’t forget some cold milk!
Mocha Almond Fudge Brownies
Ingredients
- 220 grams of milk chocolate
- 3/4 cup of butter
- 4 large eggs
- 1 1/4 cups of granulated sugar
- 3/4 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of salt
- 1 tablespoon of espresso powder
- 1 1/4 cups of all purpose flour
- 3/4 cup of almonds, chopped
- semisweet chocolate, finely chopped (for topping)
- almonds, finely chopped (for topping)
Instructions
- Preheat oven to 350 degrees
- Prepare a baking dish by buttering the interior or spraying with non-stock spray and lining the bottom with parchment paper
- Add 220 grams of milk chocolate and 3/4 cup of butter into a heat proof bowl and microwave for 10 second increments until the butter is mostly melted
- Whisk until the butter and chocolate are fully combined and smooth and then set it aside to cool a bit
- In a separate bowl, whisk together 4 large eggs, 1 1/4 cups of granulated sugar, 3/4 cup of brown sugar and 2 teaspoons of vanilla extract until fully incorporated and pale yellow in color
- Combine the egg mixture with the cooled melted chocolate
- Add 1 1/4 cups of all purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon salt, 1 tablespoon of espresso powder and 3/4 cup of chopped almonds and mix until just combined
- Transfer the batter into your prepared baking dish
- Bake in an 8”x8” baking dish for 50-55 minutes, a 7.5”x10.5” baking dish for 35-40 minutes or a 13”x9” baking dish for 30 minutes
- Once the edges of the brownie are set and the center is still just slightly soft, transfer the baking dish onto a heat proof surface such as a cutting board or cooling rack and allow the brownies to cool until they are set
- Optionally, top the warm brownies with chopped chocolate and finely chopped almonds
- Flip the set brownies out of the baking dish and cut into slices
- Dust with powdered sugar (optional)
- Store leftovers in an airtight container at room temperature
