Brownie with almonds

Name: Brownie with almonds - Rafila D.
Ingredients: 180 g dark chocolate; 135 g butter; 4 large eggs; 115 g flour; 20 g cocoa; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 150 g sugar; 50 g almonds

Dessert - Brownie with almonds by Rafila D. - Recipia

The almond brownie is prepared simply, in a single mixture of chocolate, butter, eggs, and dry ingredients. The almonds are placed on top before baking, and the final texture depends on the time spent in the oven: at 20 minutes it remains moister, while at 25 minutes it becomes fluffier without being dry. It is important to let it cool before cutting. Quick Info Total time: not specified exactly; includes preparation, 20-25 minutes of baking, and cooling time. Preparation time: not specified in the original recipe. Baking time: 20-25 minutes. Servings: the number of servings is not specified and depends on how large the pieces are cut. Difficulty: easy. Recipe type: chocolate dessert, suitable for serving after cooling. Ingredients 180 g dark chocolate 135 g butter 4 large eggs 115 g flour 20 g cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder 150 g sugar 50 g almonds, halved Preparation method 1. Preheat the oven to 180 degrees Celsius. 2. Line a 26 cm round baking pan with parchment paper. 3. Melt the dark chocolate and butter in a double boiler. Stir until you achieve a smooth mixture, then set it aside. 4. Add the sugar to the chocolate and butter mixture. Stir vigorously to ensure the sugar is well incorporated. 5. Add the eggs one at a time, mixing well after each addition before adding the next. 6. Sift together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the chocolate mixture and stir until no visible flour remains. 7. Pour the batter into the prepared pan and level it if necessary. 8. Sprinkle the halved almonds on top. 9. Bake the brownie at 180 degrees Celsius for 20-25 minutes. For a moister texture, 20 minutes is sufficient. If you prefer it a bit fluffier but still slightly moist, leave it for about 25 minutes. 10. After baking, let the cake cool before cutting and serving. Cooling is important for the brownie to set and be easier to portion. Why I make this recipe often The recipe has a short list of ingredients and does not involve complicated steps. The amount of almonds is sufficient to add texture on top without overpowering the chocolate flavor. I also like that the baking time can be adjusted according to the desired texture: 20 minutes for a moister brownie or 25 minutes for a slightly fluffier one. Tips and variations Tips Respect the difference between the 20 and 25 minutes of baking. The brownie does not have the same texture at both durations. If you take it out after 20 minutes, the result will be moister. After 25 minutes, the texture will be fluffier, but it should not be dry. Mix well after adding each egg. This way, the mixture remains homogeneous, and the next egg incorporates more easily. The dry ingredients should be sifted together before being added to the chocolate mixture. This way, the cocoa powder and baking powder distribute more evenly in the batter. Do not cut the brownie immediately after taking it out of the oven. Let it cool, especially if it has been baked for only 20 minutes and has a moister center. Substitutions The original recipe uses dark chocolate, butter, flour, cocoa powder, eggs, sugar, and almonds. To keep the result as close as possible, these ingredients should not be changed. The recipe source does not indicate substitutions and does not specify a particular type of almonds other than that they are halved. Variations The simplest variation is choosing the baking time. The brownie can be left for 20 minutes for a moister texture or 25 minutes for a fluffier texture. The almonds can be halved, as indicated in the original recipe, and sprinkled on top before baking. The amount remains the same, at 50 g. Serving ideas The brownie is served after it has cooled, cut into pieces. It can be enjoyed plain, allowing the moist texture and chocolate flavor to shine, while the almonds remain the crunchy element on top. Frequently Asked Questions How long should the brownie be baked? The baking time is between 20 and 25 minutes at 180 degrees Celsius. At 20 minutes, the texture is moister. At 25 minutes, the brownie is fluffier but still slightly moist. Can I use a different shaped pan? The recipe was designed for a 26 cm round pan. The source does not specify how to adjust the time for other sizes or shapes of pans, so the result may vary if you use a different pan. Why should it be left to cool before cutting? The brownie is more fragile while hot, especially if baked for 20 minutes and has a moister texture. Cooling allows it to set and helps achieve better-defined pieces. Are the almonds mixed into the batter or placed on top? The almonds are sprinkled on top of the mixture after the batter has been poured into the pan and before the pan is placed in the oven. In the original recipe, the almonds are halved. Is the brownie dry after 25 minutes? It should not be dry. The recipe states that after 25 minutes, a fluffier texture is achieved, but it should not be dry and still slightly moist. For a moister result, the recommended time is 20 minutes. Nutritional values The values below are estimates and refer to the entire recipe, divided into 10 pieces. The calculation may vary depending on the cocoa percentage in the dark chocolate, the brand of ingredients, and the size of the eggs. For one piece, the estimate is approximately 360 kcal, 6-7 g protein, 35-36 g carbohydrates, and 22 g fat. For the entire pan, the estimated result is approximately 3,600 kcal, 65-70 g protein, 350-360 g carbohydrates, and about 220 g fat. Sugar, chocolate, and flour mainly contribute to the carbohydrate intake, while butter, chocolate, and almonds contribute to the fat intake. Storage and reheating After cooling, the brownie can be stored covered to prevent it from drying out. It is easier to portion after it has completely cooled. If you prefer to serve it slightly warm, heat the pieces just enough to lose their cold temperature. It does not need to be reheated to be consumed; its texture is suitable even after cooling.

Brownie with almonds

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