Almond Butter Brownies
This is one of those recipes that took me a long time to perfect but the final recipe was really worth all the effort and the two jars of almond butter I went through in the recipe testing process (not ideal if you are on a student budget). I honestly think these brownies taste better than ‘normal brownies’. My initial intention was to use chickpeas to make the brownie batter because in the past I have made cookies with chickpeas and I really liked them, however, I didn’t enjoy the results. Next, I used dairy free butter but I didn’t really like that either. I then tried a mixture of coconut oil and almond butter and it turned out perfectly, however, I then got overly excited and tried to take it out of the pan before it had properly cooled and I broke it. I finally repeated the recipe and added icing also made with a mixture of almond butter and coconut oil. Who know that combination would make such a delicious butter substitute?! These brownies are soft and gooey and when paired with creamy chocolate icing and almond butter they are just perfect!
Sorry for rambling, I just wanted to share the realities of recipe testing. I always see other bloggers posting that they are ‘recipe testing’ but they only make the recipe once and that seems crazy to me, especially in baking! Anyways, let’s get on with the recipe!
- 30g (2 Tbsp) Chia Seeds
- 90 ml (6 Tbsp) Water
- 45g (1/4 Cup) Coconut Oil
- 60g (1/4 Cup) Almond Butter
- 100g (1/2 Cup) Coconut Sugar
- 250ml (1 Cup) Oat Milk
- 30g (1/4 Cup) Coconut Flour
- 25g (1/4 Cup) Ground Almonds
- 33g (1/4 Cup) Cacao Powder
- Icing -
- 20g (2 Tbsp) Coconut Oil
- 20g (2 Tbsp) Almond Butter (plus extra to top)
- 10g (1 Tbsp) Cacao Powder
- 15ml (1 Tbsp) Maple Syrup
- Preheat your oven to 180°C and grease your baking tin with coconut oil (i used a 9x9 inch pan)
- Then place the chia seeds in a blender and blend for about 30 seconds to form a powder.
- Place the powder in a bowl and add the water then leave for around 5 minutes for the chia seeds to absorb the water.
- Place the almond butter, coconut oil (melted) and coconut sugar in a bowl and mix to combine. Then add the chia seed mixture and oat milk then mix again.
addthe coconut flour, ground almonds, and cacaopowder and mix until everything is evenly combined.
- Pour the brownie batter into the prepared tin and bake for around 25 minutes or until you can poke a knife in the there is no more wet batter. Then leave to cool.
- While the brownie is cooking make the using by mixing melted coconut oil, almond butter, maple syrup and cacao powder together.
- Once the brownie is cooled, pour the icing over the top and drizzle with almond butter.
- Then place in the fridge a few hours to set before you slice them.
This recipe was made in collaboration with The Groovy Food Company, they kindly sent me some of their products to try to create the brownie recipe.
If you make the recipe please use the hashtag #eatplantifully and tag me in it!