Brownies are the classic all-American dessert — a sweet that crosses all generations, from young to old. Brownies might have a cake- or fudge-like texture, depending upon the amount of flour and fat called for in the recipe. They can be cut into big squares or rectangles and are often dusted with powdered sugar.

I am partial to a fudgy brownie texture and love the delicious surprise of swirled-in almond butter. An extra bonus is it’s a one-pot recipe. You’ll need to use a large double boiler insert or a large mixing bowl atop a pot of simmering water for this recipe.

Chocolate and almond butter create a unique flavor for brownies. While these brownies are delicious on their own, you can dress them up with a scoop of vanilla ice cream on top of the brownie and garnish with toasted almonds. Bring these to any meeting, gathering or event and watch how fast they disappear.

Chocolate Almond Butter Brownies

Makes 24 2-inch square brownies

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

4 ounces unsweetened chocolate, broken into pieces

1/2 cup almond butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla

To finish:

1/4 cup almond butter, softened 15 seconds in the microwave

Powdered sugar, for garnish

1. Combine the flour, baking powder and salt in a small bowl. Reserve.

2. Butter a 9–by-13-inch baking pan. Preheat the oven to 350 F.

3. In the top of a large double boiler over medium heat, combine the butter and chocolate and melt. Add the almond butter and mix well.

4. Remove the chocolate mixture from the heat. Add the sugar and whisk vigorously. Don’t worry if the mixture looks grainy. Add all of the eggs and the vanilla and whisk them until they are completely incorporated into the chocolate mixture. Add the reserved flour mixture to the chocolate mixture and whisk until just incorporated. The mixture should be a shiny batter-like consistency.

5. Pour the batter into the prepared pan. Dot the top of the brownie mixture with the 1/4 cup of almond butter, swirling it with a knife, making sure that the almond butter is evenly distributed. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out slightly fudgy.

6. Remove from the oven and cool on a rack, then slice into 2-inch square brownies. Sprinkle lightly with the powdered sugar before serving.

Advance preparation: The brownies may be prepared one day ahead and covered in an airtight container.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.