Over the weekend I finally got around to trying out this almond butter brownie recipe I’ve been wanting to make. Of course I always have to make a few substitutions to any recipe I ever make, largely (ahem, mainly) because I never seem to have everything I need to follow a recipe exactly. So while this recipe may have been good before — it was freaking awesome after I got my hands on it. ;)
Who doesn’t love a brownie that is decadently rich + even a little bit nutritious? No one I tell you. No one.
I’ve re-written the recipe as I created it below, hopefully to your enjoyment. But you can find the original un-altered version here. I would like to try it with egg at some point and just add chia seeds into the mix, however it’s safe to say I will be making some more of these very, very soon.
- 1 cup raw maple almond butter
- 2 tbsp chia seeds + 3 tbsp water
- ½ tsp sea salt
- ½ tsp baking soda
- ½ cup of raw turbinado sugar
- ½ tsp vanilla
- ½ cup of “Enjoy Life” mini chocolate chunks
- Preheat oven to 350 degrees.
- Grease (I used Spectrum organic shortening) a small dish (8×8 or 8×6) thoroughly or line bottom of dish with parchment paper. (Use 9 x13 if doubling recipe).
- Mix all ingredients except chocolate chunks until smooth.
- Fold in chocolate chunks and pour batter into pan.
- Bake brownies until golden dark brown – about 25 mins.
- Cool brownies for at least 10 mins before cutting.
*Note: double the recipe when you make it… You’ll thank me, I promise. ;)