Almond Butter Brownies
Posted on September 17, 2020
Recipe borrowed from Paleo Grubs and modified.
Super fudgy and moist almond butter brownies! A healthy version for brownies plus they are very nutritious and quick to make. Just in 30' from the beginning you end up with delicious, healthy and guilt-free brownies! These brownies are a great choice for your kids dessert or snack! Moreover they contain no flour or milk products and they are a great option if you are following paleo diet.
These brownies are very easy and quick to make. Actually they are one-bowl brownies and they contain ingredients that you always have at home, except maybe from the main ingredient, which is the almond butter. Some years ago, I haven't heard of almond butter and now I can find delicious almond butter from roasted almonds at my neighbourhood's nut shop! Nowadays it is much easier to find almond butter, especially at shops that sell organic products, nuts or baking supplies. Almond butter is a great substitute to regular butter plus it tastes great, is very nutritious and has many health benefits.
Hover over the image to see the ingredients
Tap on the image to see the ingredients
All the other ingredients for these brownies are dark chocolate, honey, eggs, vanilla extract, cocoa powder, and baking soda. Dark chocolate and cocoa powder first of all give the brownies the amazing chocolate flavor and secondly they provide many health benefits, they are full of antioxidants and they are very nutritious. You can find health benefits of the dark chocolate here and for the cocoa powder here. Regarding the cocoa powder try to use good quality organic raw cocoa powder in order to receive all cocoa's benefits plus to ensure rich flavor! To sweeten these brownies, honey is used. However, I have to let you know that these brownies are not very sweet, the amount of honey used just balances the bitterness of the dark chocolate and the cocoa powder. Feel free to increase the amount of honey if you are fan of more sweet flavors.
Start by melting the dark chocolate chunks in a heatproof bowl placed over a pot of simmering water. The boiling water in the pot should not touch the bottom of the heatproof bowl and make sure that no water comes into the bowl with the chocolate. Stir the chocolate occasionally with a rubber spatula to help it melt faster. Once the chocolate is melted, smooth and shiny remove from heat and set aside.
Add the almond butter in the warm melted chocolate and stir to combine using a rubber spatula. Add the honey and stir until combined.
Add the eggs one at time whisking well after each addition. Add the vanilla extract and whisk until combined.
Shift in the cocoa powder along with the baking soda and fold them in using a rubber spatula. Finally fold in the chocolate chips.
Transfer the brownie batter into a pre-lined (or buttered or sprayed with non-stick spray) square pan 20cm (8 inch). Flatten the brownie batter in the pan using a rubber or an offset spatula.
Bake in pre-heated oven in 160°C (325°F) fan forced on a rack placed in the middle of the oven. Bake for about 20' - 25' or until a toothpick entered in the middle of the brownies comes out clean. Let the brownies cool for 5' in the pan and then remove and let to cool completely with the parchment paper on a wire rack. These brownies rise while baking and once they are removed from the oven and they start to cool down they loose some of their height, leading to a nice shiny and crackly top.
Once cooled to room temperature, cut in pieces and serve! Do not delay to store them in an airtight container because these brownies tend to dry fast, because of the lack of regular butter or vegetable oil. Store them at room temperature for a couple of days or in the refrigerator for 4-5 days. If you want you can also freeze these brownies. Once the brownies are at room temperature, cut them in pieces and wrap each piece with a plastic wrap. Freeze each wrapped brownie in the freezer till up 2 months. When you are in the mood for brownies, just pop a brownie out of the freezer and consume it directly frozen or leave it to reach room temperature. The frozen brownie is very chewy, cold (but not hard) and very delicious! Enjoy!
Almond Butter Brownies
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20' - 25'
125 gr dark chocolate, cut in pieces
260 gr ( 1 cup ) almond butter
125 gr ( 1/3 cup ) honey
2 eggs, at room temperature
1/2 tbsp pure vanilla extract
25 gr ( 1/3 cup ) cocoa powder, good quallity
1/2 tsp baking soda
45 gr ( 1/3 cup ) dark chocolate chips
Preheat the oven in 160°C (325°F) fan forced and place a wire rack in the middle. Prepare a square pan 20cm x 20cm (8 inch x 8inch) and line it with parchment paper, butter it or spray it with a non-stick spray.
In a large heatproof bowl place the dark chocolate pieces (not the chocolate chips). Place the heatproof bowl over a saucepan of simmering water and melt the chocolate stirring occasionally with a rubber spatula. Make sure that the boiling water does not touch the bottom of the bowl. Once the chocolate is melted, smooth and glossy remove from heat.
Add the almond butter in the bowl with the warm melted chocolate and stir with a rubber spatula until combined.
Add the honey and stir until combined.
Add the eggs one at time and whisk well.
Whisk in the vanilla extract.
Sift in the cocoa powder and the baking soda and fold them in using a rubber spatula until combined.
Finally fold in gently the chocolate chips.
Transfer the brownies batter to the prepared pan. Spread the batter and flatten it all over the pan by using a rubber or an offset spatula.
Bake in the preheated oven for 20' - 25' or until a toothpick in the center of the brownies comes out clean.
Let cool in the pan for 5' and then remove from the pan and let cool completely on a wire rack with the parchment paper.
Once cooled cut the brownies into squares and serve. These brownies are served better at room temperature. Store the brownies in an airtight container at room temperature for couple of days or in the refrigerator for 4-5 days. These brownies freeze also very well.
These brownies are not very sweet. The amount of honey used just balances the bitterness of the dark chocolate and the cocoa powder. Feel free to add more honey if you prefer more sweet brownies.
Mind that these brownies tend to dry very quick, because of the lack of regular butter or vegetable oil. Therefore store them in an airtight container as soon as they are cooled completely at room temperature. However, let them cool down to room temperature before stacking and storing them, else you will end up with soggy brownies.
These brownies freeze very well. Once the brownies baked and cooled, cut them in pieces. Wrap each brownie with plastic wrap and store them in the freezer up to 2 months. When you want to consume pop out a brownie from the freezer, unwrap it and consume directly for a cold very chewy brownie or let it come to room temperature.