If you are obsessed with chocolate (like me) then you need these oh-so-fudgy melt-in-your-mouth chocolate brownies. These Salted Double Chocolate Almond Butter Brownies embody everything I love in a brownie - chocolaty & fudgy, with a hint of saltiness. PS: If you’re not a fan of almond butter, you can try using peanut butter, cashew butter, or even sunflower butter for a nut-free alternative. This recipe is easily adapted, so do play around. 🍫✨
1 cup @ohmega_nutbutters
5 tablespoons @nomuchirps
6 tablespoons coconut sugar from @faithfultonature
2 tablespoons @woolworths_sa
1 ½ teaspoons @nomuchirps
½ teaspoon baking soda
¼ teaspoon fine grain salt
¾ cups dark chocolate chips (I just chopped up some @lindtsa
dark choc tbh)
¾ cup dark chocolate chips
2 tablespoons almond butter
1 tablespoon @crede_natural_oils
3 tablespoons plant based milk of your choice (I used @bluediamondalmondssa
almond milk )
¼ teaspoon vanilla extract
Preheat oven to 175°C and place a rack in the middle.
In a medium bowl combine almond butter, cocoa, sugar, maple syrup 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 then 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. Please let me know if you try these out, I’d love to hear your thoughts! 🌞
#vegan #brownies #juicejuly