I have an addiction to chocolate, mostly dark chocolate and it is rare if I don’t have a small stash hidden somewhere in the kitchen. My latest addiction is the Almonds and Sea Salt in Dark Chocolate from Chocolove. It has the perfect amount of salt to chocolate ratio and is chock full of large chunks of roasted almonds. If I got a case of these for Valentines Day, my heart would sing. It would be perfect; the Chocolove Company is all about romance and love. The wrapper is meant to resemble a love letter and inside each wrapper is a romantic poem. These chocolates are perfect for Valentines Day. I hope my Valentine reads this.
Since salted chocolate and almonds has been on my mind so much I am making these brownies to appease my cravings. I don’t know if it is very romantic to make something I love for Valentines Day. Maybe it is a bit selfish to think of myself but I promise to share. Plus I will make Jon the Chicken Cordon Blue he requested.
These brownies are perfectly moist and chewy. I learned the secret to chewy brownies from Cooks Illustrated. It’s all about the right ratio of saturated fat to unsaturated fat so you will find not only butter but also oil in this recipe. The extra egg yolks also help create the right fat ratio without making the brownies greasy. These are the perfect chewy brownie and I will sometimes make them without the nuts but the sprinkling of finishing salt is just a must.
- 4 tablespoons butter
- 3 ounces unsweetened chocolate, roughly chopped
- ½ cup hot coffee
- 1/3 cup cocoa powder
- 2 ½ cups sugar
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- ½ cup vegetable oil
- 2 eggs
- 2 egg yolks
- 1 ¾ cups all-purpose flour
- 1 cup toasted almonds, roughly chopped
- ½ teaspoon large flake Maldon or Fleur de Sel finishing salt
- 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 30 to 40 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 finishing salt on top and bake until the center feels almost set, about 30 minutes. Don’t over bake.
- Let cool completely in the pan for about 1 to 1 ½ hours before cutting.
to toast the almonds either place them in the oven at 350° for 10 to 15 minutes until they smell fragrant or heat them in the microwave for 3 to 5 minutes