Almond Toffee Brownies

5 from 2 votes

Squidgy brownies with a good nutty crunch and an almost toffeeish texture. Made with egg yolks and coarsely ground almonds.

Prep Time10

Cook Time12

Total Time22

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: almonds, brownies, egg yolks, quick

Servings: pieces

Calories: 293kcal

Author: Choclette @ Tin and Thyme

Ingredients

120 g unsalted butter
45 g cocoa powder
3 egg yolks
225 g golden caster sugar (I used homemade vanilla sugar and omitted the vanilla extract)
1 tsp vanilla extract
110 g ground almonds (grind your own to a coarse texture, if you can)

Metric - US Customary

Instructions

In a small pan, melt the butter over a moderate heat along with the cocoa powder. Stir until well combined.
120 g unsalted butter, 45 g cocoa powder
In a medium sized mixing bowl, whisk the eggs yolks with the sugar and vanilla extract until they are pale and creamy. Electric beaters are good for this.
3 egg yolks, 225 g golden caster sugar, 1 tsp vanilla extract
Fold in the almonds.
110 g ground almonds
Add the cocoa mixture and pour into a greased 20 cm (8") tin or a 23 cm x 18 cm (9"x7") tin.
Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 12 minutes.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition