$100 Brownies


2/3 cup whole almonds

2 sticks butter ( I really like to use salted butter for this recipe)

6 oz bittersweet  chocolate( at least 60%) broken in pieces

1/2 cup cocoa powder

1/2 tsp salt

3 eggs

1 ½ cups sugar

2 tsp instant coffee or 1 tsp espresso


Preheat oven to 325 degrees.

Line an 8x8 or 9x9 inch baking pan with foil and lightly spray with cooking spray.

Toast almond in a small pan (line with foil for easy cleanup) for about 10 minutes. Remove from oven and cool completely.

While almonds toast, start browning the butter.

In a large saucepan cook the butter over moderate heat, shaking the pan occasionally until most of the foam disappears and butter is golden and nutty smelling. This takes about 4 to 5 minutes. Remove from heat.

Stir in bittersweet chocolate and let sit for about 2 minutes to melt. (I suggest stirring and tasting!)

Let cool slightly.

In a mixing bowl combine eggs, 1¼ cups sugar, and coffee. 

Mix until thick and at least doubled in volume, about five minutes.

While the eggs mix, add almonds, ¼ cup sugar, ½ tsp salt and cocoa powder to a food processor and pulse until finely ground.

Add almond mixture to the mixing bowl with the eggs and mix to combine.

Add melted butter and chocolate to combine.

Scrape batter into prepared pan and bake for about 40 to 45 minutes.

Let brownies cool completely (ha!) and then refrigerate until chilled.

Makes a 16 good- sized brownies.

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