Double Chocolate Brownies with Crushed Almond & Espresso

Almonds and espresso elevate chocolate brownies into a sophisticated treat. Double Chocolate Brownies.

Double Chocolate Brownies with Crushed Almond & Espresso 

Print This Recipe Total time Yield 12Published

You may use a metal pan but the brownies will cook faster so watch them.



  • ⅓ cup sliced almonds (about 1 ounce)
  • ¼ cup all-purpose flour
  • 2 ounce unsweetened chocolate, roughly chopped
  • ½ cup (1stick) unsalted butter, more for greasing pan
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon espresso, at room temperature
  • 1 large egg
  • ⅓ cup semisweet chocolate chips
  • ½ cup confectioners sugar, as needed for dusting
  • 1 pinch kosher salt
  • ¼ cup dutch process cocoa


Preheat oven to 375 degrees F. Butter the bottom and sides of an 8 x 8‑inch glass or ceramic baking pan, then line the bottom with a piece of parchment cut to fit cleanly. Butter the top of the parchment as well. Set aside.

On a baking sheet toast almonds in middle of oven until golden, about 7 minutes. Place the toasted almonds into the bowl of a food processor fitted with the blade attachment. Process until the almonds are coarsely ground. Add the flour, baking powder, and a pinch salt. Run the processor again until the almonds are finely ground into the flour mixture, about 30 seconds. Transfer the flour and almond mixture to a medium bowl.

Lower the oven temperature to 325 degrees F.

In a double boiler or a metal bowl set over a saucepan of simmering water melt unsweetened chocolate and butter, stirring until smooth. Stir in sugar, vanilla and espresso until well combined. Remove from heat and let cool somewhat– about body temperature is good. Quickly whisk in egg until well combined. Scrape the chocolate mixture into the flour and almond mixture along with the semi-sweet chocolate chips. Beat until just combined. Spread batter into the prepared pan and bake on the middle rack, 40 to 45 minutes. (Center will be a bit fudgey but almost cakey.)

Cool brownies in the pan on a rack 5 minutes. The turn them out onto a new piece of parchment paper. Peel away the older parchment from the bottom of the pan if necessary and discard. Use a fine meshed sieve to thoroughly dust the top of the brownies with confectioners sugar. Carefully flip the unsliced brownies and dust the other side as well; then cut the brownies into serving pieces. Brownies will  keep in an airtight container 3 days or frozen up to 2 weeks.