Double Chocolate Almond Butter Brownies
These ultimate rich almond brownies are insanely easy to make and loaded with intense chocolate flavor! Made with HEALTHY ingredients, without refined sugars, grains or dairy, these are decadent but good for you. Naturally gluten-free and can be made vegan.
Servings: 9 slices
Calories: 317kcal
Ingredients
- 3/4 cup almond butter
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoon extra virgin coconut oil melted and cooled
- 2 eggs
- 1/3 cup raw cacao powder
- 1 tablespoon maca powder
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan salt
- 1/2 cup dark chocolate chips 75% or more cacao
Instructions
- Preheat oven to 350F. Grease a 9x9 inch square baking pan with nonstick cooking spray.
- Melt coconut oil and let it cool to room temperature.
- Prepare dry ingredients: In a bowl sift cacao powder and maca. Add in coconut flour, baking soda, and salt. Mix well.
- Prepare wet ingredients: In a large bowl, combine almond butter, coconut sugar, maple syrup, coconut oil, and vanilla. Use a whisk and mix it until you get the sticky texture. Coconut sugar must dissolve completely.
- Add in eggs, one by one, mixing with the whisk.
- Gently fold in dry ingredients until batter is sticky but running.
- Toss in dark chocolate chips and fold everything together.
- Spread batter evenly in prepared baking pan.
- Bake for 22-25 minutes or until tooth stick inserted into the middle comes out clean. Don't overbake!
- Remove from oven and let brownies cool for few minutes.
Notes
As a measure, I used US cup (240ml).
For VEGAN: Use flex or chia eggs, and vegan dark chocolate.
Store leftovers in an airtight container for up to a week.
Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using. Use the microwave to heat the brownies once they are defrosted. Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
For VEGAN: Use flex or chia eggs, and vegan dark chocolate.
Store leftovers in an airtight container for up to a week.
Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using. Use the microwave to heat the brownies once they are defrosted. Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Nutrition
Calories: 317kcal | Carbohydrates: 26g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 319mg | Fiber: 4g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 1.5mg