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Big-batch, one-bowl brownies with almonds. Chewy, fudgy, and loaded with toasted nuts. Melted chocolate and cocoa give them serious depth, hot coffee intensifies the richness, and a generous handful of almonds adds just enough crunch. The center stays soft, the edges crisp up, and a sprinkle of sea salt on top seals the deal.

Stack of four fudgy brownies with nut chunks on white surface.
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Here’s Why This Big Batch Brownie Recipe Works

Coffee amps up the chocolate: Hot coffee blooms the cocoa, deepening the flavor without adding a coffee flavor, just better chocolate, plain and simple. We do the same thing in our einkorn brownies.

Two kinds of chocolate: Unsweetened chocolate and cocoa powder work together to keep things rich and bold without tipping into cloying.

Almonds for texture: Toasted almonds add crunch and a nutty bite that balances the fudgy center.

Fudgy, not messy: Oil, eggs, and yolks give these brownies a dense, moist crumb that holds its shape once cooled.

Nine fudgy chocolate brownies topped with almonds and sea salt, from a large batch.

Recipe Tips

Bloom the cocoa in hot coffee: This intensifies the chocolate flavor and smooths out any bitterness in the cocoa.
Toast the almonds: A quick roast brings out their natural oils and keeps them from going soggy in the batter.
Use almond extract sparingly: If you want an extra hint of almond, ¼ teaspoon is plenty. Any more and it takes over.
Go by the edges, not the toothpick: Pull the pan when the edges look set, even if the center still looks soft. It’ll firm up as it cools.
Cool completely before slicing: Letting them rest gives the chocolate time to set and makes for clean, even cuts.

If you like bold chocolate flavor with a twist, try our sourdough brownies. They’re just as fudgy, with a hint of tang from the starter.

Stacked chocolate brownies with nuts and sea salt, one with bite.

Brownies with Almonds

Chewy, chocolatey, and packed with almonds, these brownies don’t try to be fancy, they just work. From-scratch, no fuss, and dangerously easy to eat. And if you like that deep, fudgy texture, you should try my chocolate truffle cookies. They’re like brownies in cookie form.

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Stack of four fudgy brownies with nut chunks on white surface.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4.84 from 25 votes

Large Batch Brownies with Almonds

By Dahn Boquist
Perfectly chewy brownies with roasted almonds and sea salt. Melted chocolate and cocoa powder give the brownies incredible chocolate flavor. These brownies are the perfect blend of chewy and fudgy, with a rich chocolate flavor that is accentuated by the roasted almonds and sea salt.

If you make this recipe, please leave a star rating and comment.

Servings: 21 servings
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Ingredients 

  • 4 tablespoons butter
  • 4 ounces unsweetened chocolate, roughly chopped
  • ½ cup hot coffee
  • ½ cup unsweetened cocoa powder
  • 2 ½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 egg yolks
  • 1 ¾ cups all-purpose flour
  • 1 cup almonds, toasted and roughly chopped
  • ½ teaspoon large-flake sea salt (such as Maldon)

Instructions 

  • Preheat the oven to 350 degrees. Grease a 13 x 9 inch pan with nonstick cooking spray.
  • In a microwave-proof bowl, melt the butter and chopped chocolate in 20 to 30-second intervals until smooth.
  • Stir in the hot coffee, cocoa powder, sugar, vanilla, and salt. Mix well. Beat in oil then the eggs and egg yolks until well combined. Add the flour and stir until the batter is smooth. Stir in the chopped almonds.
  • Scrape the batter into the prepared pan then sprinkle the finishing salt on top and bake until the edges look set, about 28 to 30 minutes. Don’t overbake. They will look underbaked in the center but the chocolate will firm up when the brownies cool.
  • Let cool completely in the pan for about 1 to 1 ½ hours before cutting.

Notes

To toast the almonds: Spread them on a baking sheet and bake at 350°F for 8 to 12 minutes, until they smell fragrant and start to darken slightly. Watch closely near the end, they can go from perfect to burnt quickly.
For extra almond flavor: Add ¼ to ½ teaspoon of almond extract to the batter if you want a stronger almond note. Go easy, almond extract is potent and can easily overpower the chocolate.
How to tell when they’re done: The brownies will look underbaked in the center, and a toothpick test will come out gooey, that’s normal. Look for firm edges and a slightly jiggly center; they’ll set as they cool.
Want to be sure? Use an instant-read thermometer. The center should read between 193°F and 198°F when fully baked.
 

Nutrition

Serving: 1 serving, Calories: 279kcal, Carbohydrates: 35g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 41mg, Sodium: 261mg, Fiber: 2g, Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Four nut-topped chocolate brownies, one bitten, showing fudgy interior.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.84 from 25 votes (24 ratings without comment)

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8 Comments

  1. Yumgoggle says:

    Oh, wow! These look wonderful! Do you deliver?

    Reply
    1. Dahn says:

      ha ha, I used to bake up goodies and deliver them to my son at college, it was a good excuse to visit him while I adjusted to being an empty nester. Thanks for visiting.

      Reply
  2. Thalia @ butter and brioche says:

    5 stars
    These brownies look so chewy, soft and fudgy.. just how i like them. Love the addition of salt too – I bet these tasted amazing!

    Reply
    1. Dahn says:

      thanks Thalia, these really are the perfect chewy brownie. It has that chewy texture that is achieved from a box mix but unlike a box, it has flavor!

      Reply
  3. John@Kitchen Riffs says:

    I think most of us are addicted to chocolate! Love brownies, and love the idea of the almonds and sea salt. Good stuff — thanks.

    Reply
    1. Dahn says:

      Thanks John, it’s the perfect comfort food (if chocolate qualifies for food)

      Reply
  4. Trish @ Well Worn Fork says:

    all my favorite flavors in a brownie? Yes, please!

    Reply
    1. Dahn says:

      Ha ha, I know Trish, it’s a great combination.

      Reply