Salted Double Chocolate Almond Butter Brownies

Salted Double Chocolate Almond Butter Brownies

Barely adapted from Detoxinista and WellPlated

Ingredients

Yields 16 brownies

Brownies

1 cup almond butter (I used Barney)

5 tablespoons cocoa powder

6 tablespoons brown sugar (I used coconut sugar to keep the recipe paleo)

2 tablespoons maple syrup

1 large egg, at room temperature

1 ½ teaspoons vanilla extract

½ teaspoon baking soda

¼ teaspoon fine grain salt

¾ cup dark chocolate chips

Frosting

¾ cup dark chocolate chips

2 tablespoons almond butter

1 tablespoon coconut oil (or butter)

3 tablespoons milk of your choice (I used almond milk to keep the recipe paleo)

¼ teaspoon vanilla extract

Salt flakes

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Lightly grease a 8x8-inch baking pan, line the pan with parchment paper, and lightly grease the parchment paper. This will make brownie removal much easier. Set aside.

In a medium bowl combine almond butter, cocoa, sugar, maple syrup, egg, and vanilla extract. Mix with a wooden spoon until fully incorporated.

Sprinkle baking soda and salt and stir to combine. Fold in chocolate chips. At this point the batter will be very dense and thick, that’s how it’s supposed to be.

Spoon the batter into the lined pan and, using your fingers, press it into an even layer.

Bake for 16 minutes, until the top starts to puff.

Remove from the oven and let cool completely.

In the meantime make the frosting.

In a small saucepan over low heat melt chocolate chips with almond butter and coconut oil. Stirring constantly. Remove from the heat and fold in milk and vanilla. Continue to stir until smooth and shiny.

Spread over cooled brownies, sprinkle with salt flakes, and refrigerate until the frosting is set.

Store brownies in an airtight container in the refrigerator up to 1 week.