Brownies are among the most loved and well-known desserts in the world, appreciated for their irresistibly soft texture and intense chocolate flavor. In this almond single-serve version they become even more practical and versatile: you don’t need to cut them into squares because they are already ready to serve in elegant individual portions. Perfect for a decadent snack, as an after-dinner dessert or to offer guests, they win you over at first bite thanks to their moist center, the delicate almond aroma and the slightly crunchy surface.
The preparation is simple and quick, ideal even for those who have little time but don’t want to give up a homemade dessert. It takes just a few ingredients and classic mini plumcake molds to obtain soft, fragrant brownies with an inviting appearance. Below, let’s see together what you need to prepare these delicious mini plumcake almond brownies:
More recipes with almonds :
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6Servings
- Cooking methods: Oven
Ingredients
- 2 eggs
- 4.2 oz 70% dark chocolate
- 2.8 oz butter
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 2.1 oz ground almonds
- vanilla extract
- 1 pinch salt
- 1/2 teaspoon baking powder
- to taste sliced almonds (for decorating)
Preparation
Roughly chop the dark chocolate and melt it together with the butter in a bain-marie or in the microwave, stirring until you obtain a smooth, homogeneous mixture. Then let it cool slightly.
Meanwhile, lightly toast the almonds in a pan or in the oven, let them cool and finely chop them with a food processor.
In a large bowl, work the eggs with the sugar and vanilla extract, stirring with a whisk by hand without whisking the mixture, until you obtain a smooth consistency. Add a pinch of salt and gradually incorporate the now-warm chocolate and butter mixture.
Add the sifted flour and baking powder, folding gently with a spatula to obtain a homogeneous, lump-free batter. Finally add the chopped almonds and mix well.
Butter and flour the mini plumcake molds, then pour the batter filling them halfway or a little more. Level the surface and distribute the sliced almonds on top.
Bake in a preheated static oven at 356°F for about 20 minutes, until light cracks form on the surface while keeping the interior soft and slightly moist.
Remove from the oven, let cool completely and gently unmold. Serve as desired with a dusting of powdered sugar or accompanied by creams or caramel.
The mini plumcake almond brownies are ready to be enjoyed!
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
