Salted Almond Brownies
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Salted Almond Brownies
Directions
- In a medium saucepan cook and stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
- Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour, cocoa powder, and baking soda; stir flour mixture into chocolate mixture just until combined. Stir in 3/4 cup of the milk chocolate pieces. Pour batter into the prepared baking pan, spreading evenly. Sprinkle with the remaining 1/4 cup milk chocolate pieces, the almonds, and salt.
- Bake for 25 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.
From the Test Kitchen
To Store:
Place brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Salted Almond Brownies)
- Per serving:
- 347 kcal ,
- 21 g fat
- (10 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 53 mg chol. ,
- 195 mg sodium ,
- 38 g carb. ,
- 3 g fiber ,
- 27 g sugar ,
- 6 g pro.