Rich, fudgy, decadent brownies are packed with cherries, almonds and chocolate chips.
You may be thinking… another brownie recipe? Yes! You know I love a good brownie, my birthday celebration last week was evidence of my addiction. I originally shared these Cherry Almond Brownies last month over at Mom’s Test Kitchen, thanks again Jaime for letting me take over for the day. I made them for my friend Kylee when she was in town visiting a couple of months ago. She loved them so much that I sent half the pan off with her – after all sharing is caring.
These brownies are amazing, seriously! Rich, fudgy, decadent squares packed with cherries, almonds and chocolate chips; you’re going to swoon for these babies. They are definitely not diet friendly, because in all honesty I could eat half the pan by myself. They were divine slightly warm and just as good cold from the fridge; which equals a true win. Not is not always the case with even some of the best brownie recipes, trust me I’m an expert in this test. I hope you enjoy, happy baking!
Cherry Almond Brownies
Recipe type: dessert
Serves: 16 brownies
- ½ c butter
- 5 oz semi-sweet chocolate chips
- 1 c brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp sea salt
- ½ c all purpose flour
- ½ tsp baking powder
- 12 cherries, pitted and chopped
- ⅓ c mini chocolate chips
- ¼ c chopped almonds
- Preheat your oven to 350º and line an 8"x8" baking pan with parchment.
- In a saucepan melt the butter and add the semi-sweet chocolate chips, stir until smooth.
- Remove from heat and add the brown sugar.
- Add the eggs one at a time and beat the batter until thick. Stir in the vanilla and sea salt.
- Add the flour, baking powder, cherries, chocolate chips and almonds and stir until it just comes together.
- Spread the batter into the pan and bake for 30-35 minutes, until the edges crisp.
- Cool in the pan completely, slice and serve.
Recipe adapted from Chunky Pecan Milk Chocolate Brownies from Brownie Points by Lisa Slater
Serving size: 1 brownie