In my cozy kitchen, where memories of the past hang in the air like a sweet melody, I'm taking a trip down memory lane. As I start making these special Fudgy Almond Brownies, it brings me back to when I was just eight years old. I remember being excited during the holidays, using Betty Crocker's original fudge brownie recipe. It was like a magical guide that helped me take my first steps into the world of baking. Now, I'm creating this recipe to share with my family in New Mexico during the holidays, carrying on the tradition from my early days in the kitchen.
Betty Crocker, an iconic name in the world of home baking, has a rich history dating back to the early 20th century. The original brownie recipe, a masterpiece in simplicity and indulgence, has been a staple in countless kitchens, inspiring generations to create moments of joy through the art of baking.
Fast forward to today, and I find myself driven by the same spirit of joy and tradition. With each stir of the batter and every swirl of caramel, I'm not just baking brownies; I'm weaving a tapestry of memories to be shared with my family in New Mexico during the holiday season. These Fudgy Almond Brownies are a tribute to the first humble steps I took in the kitchen, a nod to the nostalgia that transcends time, and an invitation to indulge in the rich flavors that connect us to the heart of family and tradition.
🎶 Vibe: For a lively and upbeat jazzy Christmas vibe while making these brownies, consider playing "Jingle Bells" by Duke Ellington and His Orchestra. The swinging jazz arrangement adds a playful and festive touch to the holiday baking atmosphere, creating a joyful ambiance in your kitchen.
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon espresso powder (added to warm butter)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup almond slivers
1/2 cup caramel sauce
1. Prepare the Espresso-Infused Butter:
Melt the butter over low heat, then add the espresso powder. Allow the mixture to cool, infusing it with a rich coffee flavor.
2. Mix Wet Ingredients:
Using a handheld electric mixer, blend the cooled espresso-infused butter with sugar until the mixture becomes smooth and slightly fluffy. Add the eggs one at a time, incorporating each one thoroughly before moving on. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until well combined.
4. Fold in Chocolate and Almonds:
Gently fold in the semi-sweet chocolate chips and almond slivers into the batter. This will add layers of texture and flavor.
5. Swirl in Caramel:
Swirl the caramel sauce into the batter, creating a beautiful marbled effect. This is where the gooey goodness begins!
6. Transfer to Baking Pan:
Pour the batter into a pre-greased or parchment-lined 9x13-inch baking pan, ensuring an even distribution.
7. Bake to Perfection:
Preheat the oven to 350°F (175°C) and bake for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
8. Cool and Cut:
Allow the brownies to cool in the pan before cutting them into squares. This patience ensures the perfect texture. In each bite, you'll find a piece of my New Mexico – a taste of home, love, and a journey that continues to sweeten our lives.
Once cooled, store these blissful brownies in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to a week, or freeze for up to two months. Warm briefly before serving for that freshly baked taste.
Follow my baking adventures on Instagram @SimplieGolden (https://www.instagram.com/simpliegolden).