attention all nut lovers! free from refined sugar and flour, these nutty brownies are to die for. Crunchy almond butter pieces, a gooey chocolatey centre and a crisp exterior. With only almond butter these brownies reach 6g of protein per slice, and can reach 12g with an additional scoop of whey choc protein. If you're craving brownies but wish to avoid refined baking ingredients, these are the ones for you.
without choc chips: 252 kcals per large slice
Makes: 8 large slices / 10 medium slices / 12 small slices
Takes: 40 minutes
Ingredients
2/3 cup natural almond butter (i used crunchy to add consistency to the brownies)
½ cup coconut sugar
2 eggs
⅓ cup unsweetened cacao powder
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup chocolate chips, dairy free if desired (i didn’t use any)
(i added a scoop of whey protein but there’s really no need unless you have protein goals to reach: that’s optional and brings the brownies to around 12g of protein per square instead of 6g)
Method
Preheat oven to 350 degrees and line a baking tin with parchment paper.
In a large bowl, mix together the almond butter (melt first if its too thick!), coconut sugar and eggs until smooth and well combined. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. The batter should be really thick!
2. Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula. Bake for 15-20 minutes until tester comes out clean. It’s best to underbake these brownies.
3. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting. once times up, serve and enjoy!
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