Brownies With Cocoa Almond Icing Recipe

Name: Brownies With Cocoa Almond Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 3 sticks Unsalted Butter; 16 ounces, weight Semi-Sweet Chocolate Chips; 6 ounces, weight Unsweetened Chocolate; 6 whole Eggs; 3 Tablespoons Instant Coffee; 2 Tablespoons Pure Vanilla Extract; 2-1/4 cups Sugar; 1-1/4 cup Flour; 1 Tablespoon Baking Powder; 1 teaspoon Salt; _____; FOR THE ICING:; 4 Tablespoons Melted Butter; 1/4 teaspoons Pure Almond Extract; 2 Tablespoons Cocoa; 3 cups Sifted Powdered Sugar; 2/3 cups Milk

Servings: persons

FOR THE BROWNIES:
3 sticks Unsalted Butter
16 ounces, weight Semi-Sweet Chocolate Chips
6 ounces, weight Unsweetened Chocolate
6 whole Eggs
3 Tablespoons Instant Coffee
2 Tablespoons Pure Vanilla Extract
2-1/4 cups Sugar
1-1/4 cup Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
_____
FOR THE ICING:
4 Tablespoons Melted Butter
1/4 teaspoons Pure Almond Extract
2 Tablespoons Cocoa
3 cups Sifted Powdered Sugar
2/3 cups Milk

1
1. Preheat oven to 350 degrees. Melt together butter, chocolate chips, and unsweetened chocolate in a heavy saucepan over low heat, or in a double-boiler. Stir until smooth. Let cool.
2
2. Stir together eggs, coffee, vanilla, and sugar until combined. No need to beat.
3
3. Add cooled chocolate mixture to the egg mixture and stir until smooth.
4
4. Whisk flour, baking powder, and salt in separate bowl. Combine with the chocolate mixture and stir until combined.
5
5. Line a 12x18x1 inch baking sheet with parchment paper, allowing some to overhang the edges. Pour in the batter and evenly distribute. Bake for 25-35 minutes; when brownies are finished, a toothpick stuck in the middle should come out with moist crumbs.
6
Cocoa almond icing:
7
1. Whisk melted butter, almond extract, and cocoa together. Whisk or beat in sifted powdered sugar. Add milk slowly until desired consistency is reached. I like mine to be pourable.
8
2. Spread a thin layer of icing over the cooled brownies.

2476

kcal

Calories

146

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE BROWNIES:, 3 sticks Unsalted Butter, 16 ounces, weight Semi-Sweet Chocolate Chips, 6 ounces, weight Unsweetened Chocolate, and more.

Yes, Brownies With Cocoa Almond Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownies With Cocoa Almond Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions