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Mocha Almond Fudge Brownies

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Rich, dense, and fudgy chocolate brownies with bold espresso flavor, crunchy almonds, and plenty of chocolate. An optional mocha topping makes these decadent brownies even more indulgent.

Ingredients

  • 1/2 cup unsalted butter
  • 6 ounces semisweet or dark chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped almonds
  • 1/2 cup semisweet chocolate chips or chunks
  • 1/2 cup semisweet chocolate chips, for optional topping
  • 2 tablespoons heavy cream, for optional topping
  • 1/2 teaspoon instant espresso powder, for optional topping
  • 2 tablespoons chopped toasted almonds, for optional topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. Place the butter and chopped chocolate in a heatproof bowl. Microwave in short intervals, stirring between each interval, until completely melted and smooth. Let cool for a few minutes.
  3. Stir 1 tablespoon instant espresso powder into the hot water until completely dissolved.
  4. Whisk the granulated sugar and brown sugar into the melted chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and dissolved espresso until smooth and glossy.
  5. In a separate bowl, combine the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture just until no streaks of flour remain.
  6. Fold in the chopped almonds and chocolate chips or chunks, reserving a small amount for the top if desired.
  7. Spread the batter evenly in the prepared pan and sprinkle any reserved almonds and chocolate over the top. Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted into the center comes out with several moist crumbs.
  8. Let the brownies cool completely in the pan for about 1 hour. Use the parchment overhang to lift them from the pan, then cut into 16 squares.
  9. For the optional mocha topping, combine 1/2 cup semisweet chocolate chips, heavy cream, and 1/2 teaspoon espresso powder. Heat gently until the chocolate melts, then stir until smooth.
  10. Spread or drizzle the mocha topping over the cooled brownies and sprinkle with the chopped toasted almonds before serving.

Notes

  • For stronger coffee flavor, slightly increase the espresso powder or add finely chopped chocolate-covered espresso beans.
  • Do not overmix or overbake the brownies; removing them when a toothpick has moist crumbs helps preserve their fudgy texture.
  • Walnuts, pecans, or hazelnuts can be substituted for the almonds.
  • Dark chocolate chunks, milk chocolate chips, or white chocolate chips can be used to vary the chocolate flavor.
  • Toasting the almonds before adding them gives them deeper flavor and a crunchier texture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • For a warm, gooey texture, microwave an individual brownie for 10 to 15 seconds.
  • Brownies can be individually wrapped and frozen in a freezer-safe container for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/mocha-almond-fudge-brownies/