Rich chocolate brownie balls rolled in crunchy toasted almonds.
Anyone else ready for fall? We just got back from a vacation in Florida, which although fun, mainly served as a confirmation that we will never retire there. Oppressive heat and humidity simply make me wilt. Thank goodness for changing seasons, we’ve returned to find there is already a nip in the air at night. Cue the sweaters, cozy fires and hot chocolate! Okay fine, that may be premature, but at least I can turn the oven on without the a.c.
After any trip, it is so wonderful to return to home cooking. I was excited to get back in the kitchen and make some treats. After a while, $4 Disney cookies get old.
These are basically just regular brownies with a twist. Pretty easy to make, and the kids will love making the balls. Rolling the brownies makes them even fudgier. Nothing wrong with that!
These are a great way to use up leftover brownies.
Leftover brownies? Wait, what?? Those two words shouldn’t be together. If anyone has that problem, they should be calling me immediately. If you like me, you may need to be make a fresh batch for the balls.
Toasted almonds go with chocolate hand in hand. To be truthful, I’m just an almond addict so I’m a bit biased. But I think you’ll agree. A drop of amaretto in the brownie balls would not be out of place. They look a bit like truffles, and would go well in any setting.
Whether you are serving adults or kids, I recommend hiding some for yourself. When everyone is gone, relax and enjoy a few more 😉
- 12 Tablespoons Unsalted Butter, Melted
- 3 Eggs
- 1 and ½ Cups (10.5 Ounces) Sugar
- ¾ Teaspoon Pure Vanilla Extract
- ¾ Cup (2.25 Ounces) Cocoa Powder
- ¾ Cup (3.4 Ounces) Unbleached All Purpose Flour
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 3 Tablespoons Butter, Softened
- 1 Cup Almonds, Toasted and Finely Chopped
- Preheat oven to 350 degrees. Line a 8x8 inch square pan with parchment paper.
- Stir together the butter and sugar. Add in the cocoa powder, then add in the eggs one at a time. Gently stir in the flour, salt, and baking powder. Pour into prepared pan and bake for 20-25 minutes. A toothpick inserted into the center should have some moist crumbs sticking to it, but not raw batter.
- Allow brownies to cool completely.
- Drop pieces of the brownies into the food processor along with the butter. Pulse just until the mixture comes together. Roll into balls. If the dough is too difficult to work with, place in the refrigerator for a bit.
- Roll the balls in the almonds.
- Store in the refrigerator, but allow the brownies to come to room temperature for best flavor.