whoever made famous the rule “brownies are best the second day” is a liar. brownies, it is now proven, are best to be eaten 4 days after baking.
i made almond toffee brownies as dessert for memorial day, and served them with honey & vanilla coconut creme. it was a delicious dessert, layered parfait-style in clear cups. but when i re-indulged a few days later, after the brownies had time to “age”, and the creme thickened quite a bit into more of a marshmallow fluff, i discovered that time is the key to flavor here. on the 4th day, i wrapped a brownie in foil and heated it up in the oven for 5 minutes at 350f. then i poured a stupid amount of icy cold marshmallow creme on top, then a little whipped cream… what? it would have all gone to waste if i didn’t eat it up.
this recipe for brownies is quite tasty, and i used brown sugar here to make them slightly sticky and stiff, like toffee. this recipe was adapted from several almond butter based recipes i found online. feel free to make it yours by playing around with it. -and don’t forget to let them sit for a few days, though they are quite amazing straight out of the oven.
oh, and as a side note, these are NOT a cakey brownie recipe. i don’t do cakey brownies. these are serious.
we use glass to bake with because we can keep an eye on the bottom. burnt nut-based baked goods are thoroughly icky.
toffee almond brownies
1 jar (16 oz) of raw crunchy almond butter
1 cup honey
6 tbsp brown sugar, or more to taste
1 tbsp vanilla extract or scraping from a bean
1/4 tsp almond extract
1/2 cup cocoa powder (sift it if it’s lumpy)
1 cup chocolate chips
1/4 cup or more chopped or slivered almonds
pinch of salt
1/4 tsp baking soda
method: grease a 9 x 13 glass baking dish. preheat oven to 325f and place racks in center of oven.
mix together all wet ingredients. i used my stand mixer for this.
whisk all dry ingredients, excluding the chips and the almonds, together.
mix the wet and dry ingredients until well blended. mix the chocolate and nuts in by hand until just blended. taste the batter. big spoonful here, people. is it sweet enough? if not, add more honey. do you want more nuts? add them now. now is the time to perfect your brownies. remember, the brown sugar won’t come through in flavor until it bakes, so add sweetener with caution.
pour into prepped glass pan. bake for 30-40 minutes. the sides may get dark before everything else, just be sure they don’t burn. under baking these is safer than burning them. they will just be nice and sticky.
remove from oven and cool. i let mine cool for a full day before even slicing.
TIP: if you like a really moist brownie, like myself, make a foil lid and let them cool and store with lid on. it will keep the moisture in.
once they’ve set for the appropriate amount of time, serve warm or at room temp with coconut creme or whipped cream. or both if you can’t decide.
1 can coconut milk (not lite)
few tbsp honey
scraping from vanilla bean or 1 tbsp extract
method: whisk all ingredients together until very well blended. chill for a few hours and pour on everything. also makes a wonderful ice cream recipe (you’re welcome).