AKA January Brownies 2022
AKA Triple Almond Skillet Brownies
These Almond Brownies go by many different names in my world, but seriously, who the H cares what we call them? Let’s just eat them yes? Yes.
If you follow me on Instagram… Hey!You should totally follow me on Instagram!!
Anyway, if you follow me on Instagram, you might remember last year when I made January Brownies. As part of my January detox program (which I will confess is veeeeeeeery lax) I created a dessert that made me feel a little more ok with eating a brownie… or three. They were really, really good. But now THESE January brownies are the new and improved and very almondy version of my last January brownies and now I’m concerned I won’t be able to top them for 2023. But you know I’m gonna try.
These brownies come together in less than ten minutes, require little more than a couple of bowls and a spoon and are every bit as good as any regular brownie I’ve ever had.
They’re gooey, fudgy, have perfectly crisp edges and have almond extract, sliced almonds and almond butter. They also have to refined sugar or flour. Some might even call them perfect. 😉
Anything Special You Need to Know?
*I use drippy, natural, roasted almond butter for these because I find it mixes in well and I love the toasted flavour.
*The added chocolate chips and sliced almonds are optional, but they sure are good!
*These are very good eaten by the spoonful straight out of the pan… if you do that sort of thing.
Almond Brownies aka January Brownies
- 1 cup almond flour
- 1 cup coconut sugar
- 1/2 cup cacao powder or cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/3 cup melted coconut oil
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 cup dark chocolate chips divided.
- 1/2 cup sliced almonds divided
- 1/2 cup roasted almond butter
- 1 Tbsp maple syrup
- Combine the almond flour, coconut sugar, cacao powder, baking soda and salt in a bowl and mix well.
- In a separate bowl whisk together the eggs, coconut oil and extracts
- Add the flour mixture to the egg mixture and mix until just combined.
- Fold in 1/4 cup of the chocolate chips and 1/4 cup of the almonds.
- Spread the batter evenly into a greased (I used coconut oil) 10” cast iron skillet.
- Mix the almond butter with the maple syrup, drop in small spoonfuls over the batter and swirl into the brownie batter.
- Sprinkle over the remaining chocolate chips and sliced almonds.
- Bake at 350 for 25 minutes.
Let me know what you think!
If you like this Almond Brownies Recipe then please check out my Chocolate Mochi Brownies Recipe. They might just be my favourite brownies of all time.