Ingredients
The following ingredients have 4 Servings
- 1 cup creamy almond butter
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons coconut sugar (or light brown sugar*)
- 2 tablespoons pure maple syrup
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips ( or chopped dark chocolate*)
- 3/4 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate*)
- 2 tablespoons almond butter
- 1 tablespoon coconut oil
- 3 tablespoons unsweetened almond milk (vanilla or regular)
- 1/4 teaspoon pure vanilla extract
- 1/4 cup semisweet chocolate chips ( or chopped dark chocolate optional for topping*)
Instruction
- Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch baking dish with nonstick spray. Line with parchment paper so that it overhangs two of the sides like handles, then coat again with spray. Set aside.
- In a medium mixing bowl, combine the almond butter, cocoa powder, coconut sugar, maple syrup, egg, and vanilla. Let stand for 5 minutes to allow the coconut sugar to absorb some of the moisture. Sprinkle the baking soda and salt over the top. Stir to combine.
- With a wooden spoon or spatula, fold in the chocolate chips. The batter will be very thick.
- Scrape the batter into the prepared pan, then with a spatula or your fingers, press the batter into an even layer.
- Bake for 17 minutes, until the top is lightly dry and barely begins to puff. Let the brownies cool completely.
- For the frosting, melt the chocolate with the almond butter and coconut oil in a small saucepan, stirring until smooth. Remove from the heat, then stir in the almond milk and vanilla until very smooth and evenly combined. The mixture will look very separate at first but will come together as you continue to stir.
- Spread the frosting over the top of the cooled brownies. Top with additional chocolate chips as desired. Refrigerate until the frosting is set, about 10 additional minutes. Slice and serve.
