Two different types of chocolate create perfectly moist, fudgy brownies studded with lightly toasted walnuts. This easy brownie recipe has finely ground almond flour as the base. Dense and super-rich, cut into small squares, and keep refrigerated. You will love every bite!
Measurement conversions include weight and/or volume since every baker prepares recipes differently. Important Chef’s Tips explain butter, sugar, eggs, and the best chocolate to choose for these brownies. Make by hand, with a handheld mixer, or with a stand mixer. Flavor and texture are excellent up to 3 days after baking, then they mellow.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photo. Makes 36 brownies cut in 1 1/2-inch/4-cm squares, or 16 brownies cut into 2-inch/5-cm squares. Bakes 1-inch/2.5-cm high. Bake Time: 45 to 50 minutes.