Double Chocolate Nut Butter Brownies
Equipment
Ingredients
- 1 cup nut butter (I made my own almond butter)
- 2-4 tbsp raw cacao powder (or high-quality cocoa)
- ½ cup mashed ripe banana (about 1 large)
- ⅓ cup coconut sugar (or you can use brown sugar)
- 1 large egg (size 7)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ teaspoon sea salt
- 80 grams dark chocolate (roughly chopped)
- ¼ cup roasted nuts of your choice, roughly chopped (I used maple roasted almonds)
Instructions
- Grease a 20cm square cake tin and line fully with baking paper.
- Preheat the oven to 180°C (360°F).
- Place all of the ingredients in a bowl of an electric mixer and beat together until well combined and glossy.
- Tip the mixture into the cake tin, spread evenly then sprinkle over the chopped chocolate then the nuts over top.
- Bake for 20-30 minutes until puffed and risen. If you test with a skewer, there should still be a few moist crumbs (and just be aware the melted chocolate on the surface will skew your results!).
- Cool completely in the tin, then cut into squares or fingers.
- Serve at room temperature or slightly warmed, with a good dollop of whipped cream (mascarpone works well too) or vanilla ice-cream.
Notes
* 4 tablespoons of cocoa makes this very dark and slightly bitter. You might want to reduce the amount if you’re wanting a less intense taste.
Tried this recipe?Let us know how if you liked it in the comments below!