I love a good salty-sweet combo. Chocolate-covered pretzels are my main weakness, I can’t be trusted around a bag of those. So when I saw this recipe, I knew it was going to be fantastic. These are not your average brownies, they have chewy toffee pieces inside and on top, and are topped with crunchy toasted almonds. Then a sprinkle of sea salt takes these over the top.
Do you remember the Almond Joy/Mounds commercials? “Sometimes you feel like a nut, sometimes you don’t”…my family has always been pro-nut, and I have to say there’s something great about the crunch of a nut surrounded by sweet decadent chocolate. So while these are absolutely perfect…if you happen to not feel like a nut, you could always leave the nuts out. Just don’t leave off the sprinkle of sea salt, that’s what makes these truly unique.
Toffee Almond Sea Salt Brownies
Adapted from Two Peas and Their Pod
- 1 cup raw almonds
- 1/2 tsp olive oil
- 1 tsp sea salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 1/4 cups dark cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 1/2 cups toffee bits, divided
- Extra sea salt for sprinkling on top (optional)
On a baking sheet, toss the almonds with olive oil and sea salt. Place the pan in the oven while you preheat it to 350°F. Grease a 9×13″ pan with cooking spray and set aside. When the oven has finished preheating the almonds will be toasted. Remove them from the oven and allow to cool.
In a medium to large pot over medium heat, melt the butter. Whisk in the sugar, stirring until the mixture is shiny, not grainy, but don’t let the mixture boil. Remove from heat and stir in the cocoa, baking powder, sea salt, and vanilla.
Stir in the eggs, one at a time. Add the flour, chocolate chips, and 1 cup of toffee. Chop the almonds. Pour batter into the prepared pan, then top with remaining toffee bits, and the chopped almonds, and sprinkle lightly with sea salt.
Bake for 27-30 minutes, or until the center is set and a toothpick inserted in the center comes out with just a few crumbs. Remove from oven and allow to cool.