Dessert / bakery-style homemade brownies
Rich, soft almond brownies with a glossy chocolate top, a fudgy center, and a toasted sliced-almond finish. They feel homemade, warm, and bakery-worthy, with deep cocoa flavor and a gentle nutty aroma.
Recipe video
Heat the oven to 175°C / 350°F. Wash hands, use clean utensils, then line a 20 cm / 8 in square pan with parchment, leaving overhang for lifting.
Melt the butter and chopped dark chocolate together gently, then let the mixture cool for 5 minutes so it is warm, not hot, before adding it to the eggs.
Whisk the brown sugar, granulated sugar, and eggs for 60–90 seconds, until glossy and slightly thick.
Stir in the melted chocolate mixture, vanilla extract, and almond extract until smooth.
Fold in the flour, ground almonds, cocoa powder, baking powder, and salt just until no dry streaks remain.
Scrape the batter into the prepared pan and spread it evenly to the corners.
Scatter sliced almonds and optional chocolate chunks over the top.
Bake for 22–26 minutes, until the edges are set and the center gives moist fudgy crumbs on a toothpick.
Cool completely in the pan before covering, then chill for 15 minutes if you want very clean slices.
Lift out, slice into 16 squares, and serve with a light dusting of powdered sugar or a tiny pinch of flaky salt.
