This study aimed to develop and analyze the sensory characteristics of a brownie-type cake by using cocoa almond skin as a substitute for cocoa powder. A brownie formulated with cocoa almond skin was created, replacing the traditional ingredient, cocoa powder. Three formulations were tested: one with 140 g of almond skin, one with 180 g, and the last with 220 g. The formulation of the brownie included ingredients such as wheat flour, cocoa almond skin, baking powder, melted unsalted butter, water, eggs, vanilla essence, and refined sugar. For sensory evaluation, an acceptance test using a nine-point hedonic scale was conducted, alongside an analysis of purchase intention, with the participation of 60 untrained tasters. The brownie developed in this study can be considered a valuable innovation in the market, contributing to the value addition of a typically discarded by-product, and potentially offering health benefits through the development of functional foods. Consequently, it is seen as a product with significant acceptance and purchase intent, capable of providing functional advantages to consumers due to the ingredients incorporated into its formulation.