Let’s start with dessert first. We debated on whether to call this a brownie—but it’s a dense, moist, chocolaty bar cookie so it must be a brownie. It has lots of nuts. If you like nutty brownies, this is for you. And it’s quick and easy to put together.

Chewy Chocolate Almond Brownie Recipe


3 tablespoons butter
2 ounces unsweetened baking chocolate
3 large eggs
2 tablespoons milk
1 teaspoon almond extract
1 1/2 cups brown sugar
1/4 teaspoon salt
1 1/2 cups slivered almonds

2/3 cup all-purpose flour
3/4 teaspoon baking soda

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Preheat the oven to 350 degrees.

1. Prepare a 9 x 13-inch baking pan by spreading shortening inside the pan and then pressing parchment paper or foil into the pan. The shortening will hold the paper in place. If you are using foil, grease the foil.
2. Melt the butter and chocolate together. Set aside.
3. In a large bowl, mix the eggs, milk, extract, brown sugar, and salt together. Chop the nuts finely, no bigger than 1/4 inch. Add the nuts. Add the butter and chocolate and mix until smooth. Set aside.
4. Mix the flour and baking soda together in a small bowl. Fold the flour mixture into the egg and nut mixture with a spatula. Scrape the batter into the pan.
5. Bake for 33 to 35 minutes or until firm. Holding the edges of the paper or foil, lift the cake of cookies from the pan to a wire rack. Let cool completely and then cut into bars.

Baker’s Note: These cookies are so sticky and gooey that they don’t turn out really neat and pretty (some might argue that’s what makes them so good). You can bake them in a pan without the foil or parchment paper but they are little hard to get out without breaking.

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