Roasted Almond Sea Salt Brownies – Fudgy brownies topped with a creamy chocolate ganache and a generous sprinkling of roasted almonds and flaked sea salt. Sweet and salty perfection!
This right here is all of my chocolate dreams coming true. I took my all-time favorite, favorite, favorite candy bar (dark chocolate with roasted almonds and sea salt!) and I rolled those flavors into brownies. Cue triumphant music, marching bands, fireworks and all things celebratory – this recipe is a WIN!
Whenever I am craving chocolate I turn to the partially-eaten chocolate, almond and sea salt bar that always resides in my pantry. I got to thinking, “What if I took those same flavors and turned it into a dessert?” Roasted Almond Sea Salt Brownies seemed like the obvious choice, so off I went.
Sea Salt Brownies
I started with a basic brownie recipe – a fudgy and moist cocoa brownie. That gets topped with a chocolate ganache made with dark chocolate or semisweet chocolate, whichever you prefer. Our ganache gets topped with chopped roasted almonds and a generous sprinkle of flaked sea salt.
If you are a fan of sweet and salty desserts you will love these brownies. I highly suggest that you find someone to share these with because they are dangerously good. The combination of sweet and salty, fudgy and crunchy will have you reaching for one after another.
After baking these brownies, I immediately wrapped up half of them and put them into the freezer for another time. Note: “another time” came about two days later.
I use Maldon Flaked Sea Salt for this recipe. It’s not often that I suggest a specialty product, but this salt is absolutely fabulous. It’s flaky and crunchy and literally melts in your mouth. It really elevates these brownies.
Roasted Almond and Sea Salt Brownies
- 10 tablespoons unsalted butter cut into pieces
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 chilled large eggs
- scant 3/4 cup all purpose flour
Ganache and toppings:
- 1/4 cup heavy cream
- 1 cup semisweet or bittersweet chocolate chips I used a combination of both
- 1/2 cup unsalted roasted chopped almonds add more, if desired
- 1/4 teaspoon flaked sea salt add more, if desired (I used Maldon)
Preheat the oven to 325°F. Line an 8x8 pan with foil, leaving overhang on two sides. Grease and set aside.
In a medium-large saucepan, add the butter, sugar, cocoa powder and salt. Place over low heat and cook, stirring occasionally, until the butter is completely melted. Remove from the heat and set aside for 5-10 minutes to cool slightly.
Add the vanilla to the melted butter mixture and stir with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for with the wooden spoon for about 20-30 strokes. Transfer the batter to the prepared baking pan and bake for 20-25 minutes, until the top is set and a toothpick inserted into the center emerges with moist fudgy crumbs on it. Set aside to cool.
Ganache and topping:
Once the brownies have cooled. combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth. Pour over the brownies, smooth with a spatula and then sprinkle the top with almonds and flaked sea salt. Allow to sit at room temp for several hours (until the ganache firms up), or speed this along by placing the pan into the refrigerator. These are best served at room temp. They freeze well, too!
I prefer these brownies with a noticeable salty/sweet balance so I go a little heavier on the flaked salt. Adjust to suit your taste.
Brownie adapted from Epicurious