Sherry Almond Brownies
These rich and fudgy sherry almond brownies have three delicious layers! First, there's 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.
Servings: 24 brownies
Calories: 401kcal
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 9x13-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.
Nutrition
Serving: 1sherry almond brownie | Calories: 401kcal