In my opinion, the love and obsession to chocolates is quite represented by richness of brownies. These brownies are moist, dense, and gooey, with a texture reminiscent of fudge but not quite as dense. This cookie bar's bitter-sweet flavor and thickness leave a lingering thrill of chocolate richness with each bite. An absolute all-time favorite comfort treat.
Makes 1-8x8 inch baking pan or 16 brownie bars
Ingredients:
3/4 cup unsalted butter, melted
1 cup unsweetened cocoa powder (I used Guittard Cocoa Powder, Unsweetened Rouge Red Dutch Process Cocoa)
1 3/4 white granulated sugar
2 large eggs
1/3 cup water
1/2 tsp pure vanilla extract
1/4 tsp baking powder
1/8 tsp kosher salt
1 1/4 cup all-purpose flour
3/4 cup sliced almonds
Let's bake!
Preheat oven to 350F. Line your 8x8 inch baking pan with parchment paper.
In a large bowl, whisk melted butter, cocoa powder and sugar together until well combined.
Add eggs, water and vanilla extract, continue whisking until well combined.
In a medium bowl, mix together all-purpose flour, baking powder and salt. Then add the flour mixture with butter mixture. Continue whisking until no traces of flour is seen.
Fold in almond slices into the batter.
Then, pour the batter into your prepared 8×8 inch baking pan. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick – that’s ok. Bake for 20-25 minutes or until toothpick/knife comes out clean with a few crumbs attached.
Allow the brownies to cool completely before slicing and serving. Enjoy!
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