Almond butter brownies

So easy, so fudgy, chocolatey, deep and delicious. This is my idea of a perfect brownie and in my mind this could even pass as relatively ‘healthy’. I’ve read many recipes that proclaim to be the ‘best’ brownies without using any butter, sugar or flour and I couldn’t quite get my head around how a tub of almond butter with a few bits can be baked and then resemble a proper brownie. BUT this does somehow work and it’s divine. This is a recipe which I’ve tweaked from lots of blogs to make to my own taste. Peanut butter is also a good substitute for almond butter if that’s your thing.


20200421_125328.jpgAlmond butter brownies

200g Almond butter (I used Pip and Nut)
100g honey
1/2 teaspoon baking powder
1 egg
80g dark chocolate chips (I use callebaut- 55% cocoa)
1/4 teaspoon salt and sea salt flakes for topping


Pre heat the oven to 180 degrees and line a brownie baking tin (I used a pyrex rectangular dish 20cm x 15cm) with greaseproof paper. The method is to just put everything in a bowl apart from the chocolate chips and stir it into a smooth batter. To make life easy its best to use a nut butter that is fairly gooey, I think the pip and nut ones are like this. Once the batter is smooth, fold in the chocolate chips and plonk into the baking tray, smooth over with a spatula and sprinkle over some flaked sea salt. Bake for 20 minutes and leave to cool completely before cutting into squares. (Its very soft when its straight out of the oven but once cool it will be a perfect squidgy texture)



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