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.
Best of all, this is a one-bowl recipe, meaning fewer dishes to wash (and more time to indulge in brownie consumption!). Serve these brownies with a glass of milk or scoop of vanilla ice cream!
Rich and fudgy almond roca brownies are the perfect bite of chocolate and toffee!
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 Tbsp Kahlua
- 1 tsp vanilla extract
- 1 tsp instant espresso
- 2 large eggs, at room temperature
- 2/3 cup flour
- 4 oz Almond Roca, roughly chopped
- Preheat oven to 325°F and line an 8-inch square metal baking pan with parchment paper. Spray parchment paper with nonstick spray.
- Place melted 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 instant 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.
- Scrape batter into prepared pan and use a piece of wax paper coated with nonstick spray to press the batter evenly into the pan. Gently tap pan once to remove air bubbles and scatter Almond Roca over the batter.
- Bake brownies for 23 to 24 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let cool completely on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Lift parchment and place brownies on a cutting board; cut into squares with a sharp knife.
Keywords: Almond Roca, Chocolate, Brownies, Bars