almond roca brownies


Brownie lovers tend to fall in one of two camps – fudgy versus cakey. I prefer my brownies on the fudge-like end of the spectrum and these decadent Almond Roca brownies are no exception. A splash of Kahlua plus instant espresso intensify the rich chocolate flavor; scattering chopped Almond Roca over the batter adds crunchy toffee goodness.

Almond Roca Brownies | Tutti Dolci

Best of all, this is a one-bowl recipe, meaning fewer dishes to wash (and more time to indulge in brownie consumption!). October’s Chocolate Party theme is chocolate and candy; view more creations or enter your own below.

Almond Roca Brownies | Tutti Dolci

Almond Roca Brownies
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1 Tbsp Kahlua
1 tsp vanilla extract
1 tsp instant espresso
2 large eggs
1 large egg white
3/4 cup flour
3 ounces Almond Roca, roughly chopped

Preheat oven to 325°F and line an 11 x 7-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in Kahlua, vanilla, and espresso; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.

Spread batter evenly in lined pan and tap pan once to remove air bubbles; scatter Almond Roca over batter. Bake for about 22 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack. Just before cutting, chill pan in the freezer for 20 minutes. Lift up the ends of the parchment and transfer the brownies to a cutting board; cut into squares using a sharp knife. Store leftovers in an airtight container at room temperature up to 2 days.

Yield – 18 brownies
Calories – 165 per brownie)
Carbs – 23


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  1. I’m also leaning towards more fudge like type brownies and these look divine, Laura! Love the Almond Roca crunch and flavor on top:))

  2. We had a lot of almond roca growing up for some reason. It’s one candy/chocolate my mother actually liked. I used to love scraping the outer layer off before eating the crunchy center. Great idea of adding it to a brownie! I bet it’d be great in cookies too.

  3. A tin of Almond Roca is a favorite holiday treat in our family. These enticing brownies would make my family swoon! I can’t wait to spoil them with a new brownie recipe!

  4. A decadent, chocolatey treat! Good stuff in these brownies (cocoa, Kahlua, Almond-Roca and espresso – fantastic! 🙂

  5. Your recipe is a baker’s dream come true, Laura! One bowl for mixing such gorgeous ingredients like Kahlua, espresso and Almond Roca? I’m in! Thank you for the keeper recipe.

    P.s. Almond Roca is also very reminiscent of my childhood in Japan. It was the ultimate gift from relatives in America.

  6. Almond Roca!!! Whenever my mom comes to visit me, she buys a big can of almond roca… LOL. She said it reminds her of her high school days (in Seattle) or something like that. I didn’t know this sweet until she started to look for it. She has special heart for brownies (her first American sweets) too. I am saving this recipe and make for her.

  7. I had never had almond roca until I got it as a topping one day at Pink Berry and fell in love! I bet these brownies are to die for so I MUST make them soon. I’m a fudge-gooey-chewy brownie girl. I need that pan that looks like a snake and gives every piece an edge.

  8. I LOVE almond chocolate bars, so I think I will have to try these! Pinning now!

    PS I have always felt that brownie lovers belong in a triangle, cakey, chewy, fudgy. 🙂

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