Easy Almond Brownies

Delicious with berries and ice cream, or just a cup of coffee.

I usually make these with walnuts, but I’m trying to limit how much I go out at the moment. So almonds took their place, as this was what was in the cupboard.

These are more of a cakey, than a fudgey brownie. I don’t mind this at all. I’ve never met a brownie I didn’t like!

They also freeze really well (if any actually survive). I love one with a cup of coffee, but they also make a great dessert served warm with ice cream.

Allow to cool before cutting into squares and freezing

Ingredients

250ml Melted butter

250 Grams Sugar

60 Grams Cocoa powder

200 Grams Plain flour

4 Eggs

60 Grams Almonds (chopped)

1/2 Tsp Salt

1/2 Tsp Baking powder

Method

  1. Preheat your oven to 180 degrees, and line a 9in x 13in baking tin
  2. Combine all the dry ingredients and nuts in one bowl
  3. Add the eggs and melted butter, and mix until through combined
  4. Transfer the batter to the lined baking, and bake for 25 minutes.

Possibly the filthiest brownies ever made.

Fudgy brownie, topped with chewy marshmallow and then a layer of crunchy rice crispies coated in peanut butter and chocolate.

Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.

Ingredients

For the brownies

260 Grams White sugar

180 Mil Vegetable oil

4 Eggs

1 Tsp Vanilla bean paste

200 Grams Cocoa powder

1/4 Tsp Salt

60 Grams Chocolate chips (or chopped chocolate)

For the topping

180 Gram Bag of mini marshmallows

250 Grams Chocolate

160 Grams Peanut butter

75 Grams Butter

400 Grams Rice crispies

These little nuggets of deliciousness melt and toast up to add another layer of flavour

Method

  1. Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
  2. For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
  3. Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
  4. Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
  5. The marshmallows should have melted and be looking slightly toasted around the edged
  6. Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
  7. For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
  8. Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
  9. When melted, add the rice crispies and mix until they are fully coated
  10. Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Allow the marshmallows to cool be trying to spread the crunch topping