These rich and fudgy sherry almond brownies have three unique layers! First, there is a chewy chocolate brownie filled with almonds and chocolate chips. Next comes a sweet and creamy almond buttercream layer. On top, a warm chocolate sherry glaze is poured over everything and topped with sliced almonds. The sherry adds a fancy touch without being too strong, and the almond flavor makes them extra tasty! It’s a very vintage dessert, mostly known in the 40+ crowd, one of which I am a proud member. 😂
Ingredients & Substitutions
- Brownie Layer: The brownie layer is rich, chewy, and full of deep chocolate flavor. Made with cocoa powder, chocolate chips, and chopped almonds, these fudgy almond brownies are the perfect base for layers or delicious on their own. So, try your hardest not to eat them before adding the layers! A boxed brownie mix could also work.
- Almonds: Chopped almonds are mixed right into the brownie batter for a nutty crunch in every bite. Then, sliced almonds are sprinkled on top as a garnish, adding a little extra crunch and a pretty finishing touch to these sherry almond brownies.
- Chocolate Chips: Semi-sweet chocolate chips are baked right into the brownie layer, melting slightly to create rich, chocolatey pockets throughout. They’re also melted down with butter and sherry to make the smooth, glossy topping that finishes off these layered sherry brownies.
- Buttercream: The buttercream layer is smooth and sweet with a hint of almond flavor, adding a soft and creamy middle to these rich brownies. My American buttercream (with a little added almond extract) would also work well!
- Sherry: Cream sherry is a type of sweet wine that adds a rich, smooth flavor to recipes. It’s often used in cooking and baking to give dishes a special taste, without being too strong like some other wines. If you don’t have cream sherry, regular sherry would work, it just might not be as rich. Or, try using sweet marsala wine.
Can I Make Sherry Brownies Without Alcohol?
Yes, you can make sherry brownies without alcohol! Instead of cream sherry, mix 1 tablespoon of white grape juice with 1/4 teaspoon of vanilla extract to mimic the sweet, rich flavor of sherry. Alternatively, you can use milk and almond extract for a slightly different take. Just mix 1 tablespoon of milk with 1/4 teaspoon of almond extract. This keeps the brownies family-friendly without losing that delicious layered taste!
Can I Make Sherry Almond Brownies Without Almonds?
Yes! You can make these brownies without almonds. They will still taste rich and chocolatey. If you want a little crunch, you can use something else like toasted coconut. The almond flavor in the frosting will still give it that classic taste. If you still want nuts, try chopped pecans or walnuts instead.
Make Ahead Sherry Almond Brownies
You can make several parts of these sherry almond brownies ahead of time to save time on the day you plan to put them together!
- Brownie Layer: Bake the brownie layer up to 2 days in advance. Let it cool completely, then store it in the refrigerator, tightly wrapped.
- Almond Buttercream: Prepare the almond buttercream a day ahead and keep it in the refrigerator. When ready, just bring it to room temperature and spread it over the cooled brownies.
- Chocolate Sherry Glaze: You can make the chocolate sherry glaze a day ahead as well. Keep it in an airtight container in the refrigerator, then gently reheat it before pouring over the buttercream.
How To Store Sherry Almond Brownies
Store sherry almond brownies in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 10 minutes before serving. (But, I like them chilled the best!)
Can I Freeze Sherry Almond Brownies?
Yes, you can freeze sherry almond brownies! Let them chill in the refrigerator first so the layers stay firm. Then, wrap each brownie in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh for up to 2 months. When ready to eat, let them thaw in the refrigerator or at room temperature.
Sherry Almond Brownies
Ingredients
Brownie Layer
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter
- 4 large eggs, room temperature, beaten
- 2 cups (400 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ¾ cup (88.5 g) unsweetened cocoa powder
- ½ cup (46 g) almonds, chopped
- 1 cup (182 g) semi-sweet chocolate chips
- 2 teaspoons vanilla extract
Buttercream Layer
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 3 ounces cream cheese, softened
- ½ teaspoon almond extract
- 4 cups (500 g) confectioners’ sugar
- 3 tablespoons whole milk
Chocolate Sherry Layer
- 3 tablespoons unsalted butter
- ½ cup (91 g) semi-sweet chocolate chips
- 2 tablespoons granulated sugar
- 1 tablespoon cream sherry
- sliced almonds, for garnish
Instructions
Brownie Layer
- Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper for easy removal.
- In a medium microwave-safe bowl, melt the butter in 30-second increments until just melted. Let cool slightly.
- In a large mixing bowl, whisk together the eggs and granulated sugar until light and slightly frothy, about 1–2 minutes.
- While whisking continuously, slowly drizzle the cooled melted butter into the egg mixture. Keep whisking until fully incorporated.
- Stir in the flour, cocoa powder, chopped almonds, chocolate chips, and vanilla extract until just combined.
- Pour the batter into the prepared pan and spread it in an even layer.
- Bake for 35 to 40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter). Let cool completely in the pan.
- While the brownie layer is cooling, make the buttercream.
Buttercream Layer
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a medium bowl), beat softened butter and cream cheese together on medium speed for 1-2 minutes, or until smooth and creamy. Be sure to stop and scrape the sides of the bowl as needed.
- Add almond extract. Gradually mix in the confectioners’ sugar. Add milk 1 tablespoon at a time, beating until the buttercream is fluffy and spreadable.
- Spread the buttercream evenly over the cooled brownies. Place in the refrigerator for at least 30 minutes to firm up.
Chocolate Sherry Layer
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water. (Make sure the bowl does not touch the water.) Add butter and chocolate chips, stirring until melted and smooth.
- Stir in granulated sugar and cream sherry until the mixture is glossy and fully blended. Remove from heat.
- Drizzle the chocolate sherry mixture evenly over the chilled buttercream layer. Top with a garnish of sliced almonds.
- Refrigerate the entire pan overnight for the best results, allowing the layers to fully set.
- Serve chilled or let come to room temperature before cutting and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These remind me of something from a bakery, but better. Absolutely delicious.
Elizabeth
Wow, these are sweet! But, I think that is the point of these brownies! I love the almonds for the crunch.
Stephanie
The sherry in these brownies make them feel extra fancy! They are great!
Bella
I like all of the layers, and the brownies are fudgy and rich!
Annabelle
These are a decadent treat that would be perfect for a special occasion.
This recipe is adapted from Mary Byrd Ellison’s Sherry Almond Brownies.
Not familiar with cream sherry. Where can it be purchased?
Sherry: Cream sherry is a type of sweet wine that adds a rich, smooth flavor to recipes. It’s often used in cooking and baking to give dishes a special taste, without being too strong like some other wines. If you don’t have cream sherry, regular sherry would work, it just might not be as rich. Or, try using sweet marsala wine. It is available at every liquor store! 🙂