Almond Fudge Brownies
These almond fudge brownies use cocoa powder instead of melted chocolate, which keeps the batter simple and the chocolate flavor direct. You choose how the almond shows up: a half teaspoon of extract gives a quiet background note, while half a cup of chopped almonds adds crunch against the dense crumb. The whole recipe comes together in one bowl and bakes in about half an hour, so it suits a last-minute craving.
Instructions
Heat the oven to 350°F (175°C) and grease a 10.5 x 7-inch cake pan.
Beat the butter and sugar together until they are well combined and creamy. Beat in the oil and milk.
Add the eggs one at a time, blending each one in before adding the next. Mix in the vanilla and the almond extract, or the chopped almonds if you prefer them.
Mix in the cocoa and the sifted flour until no dry streaks remain. Spread the batter evenly into the prepared pan.
Bake for 28 to 30 minutes. Start checking at 28 minutes by pushing a toothpick into the center, and take the pan out when the toothpick comes out with no more than moist crumbs. Overbaked brownies turn dry.
Let the brownies cool completely in the pan before cutting.
Make it personal.
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