Classic dessert with a twist and a great way to incorporate almond butter into baking.
I’ve never been a fan of cakey brownies, because to me, deep texture is the most important thing for this dessert. I love when brownies are moist in the middle and have a rich chocolate flavour. I tried mixing in some homemade almond butter and it turned out excellent. You can also use store bought almond butter. I recommend choosing the kind that only has almonds as an ingredient, without any additional oil.
Important brownie rule for moist brownies: DO NOT OVERBAKE. You’ve probably heard it a thousand times, but I am going to repeat it once again to make sure you really do take it out of the oven at the right time.
Makes one 20×20 cm brownie | 1 cup – 250 ml
- 150 g of dark chocolate (70% cocoa)
- 100 g of butter
- 1/3 cup of plain flour
- 70 g of packed brown sugar
- 50 g of caster sugar
- 2 large eggs
- 2 tbsp of dark cocoa powder
- 6 tsp of smooth homemade almond butter
- 1 tsp of vanilla extract
- 1/3 tsp of salt
Preheat you oven to 180°C. Line a 20×20 cm or similar size baking dish with parchment paper.
Using a double boiler, melt chocolate together with butter. In a separate bowl, whisk eggs with sugar and salt. Whisk in a bit of chocolate mixture in a thin and steady stream to temper the eggs. Carefully mix in the rest of the chocolate and butter mixture. Fold in the cocoa powder, flour and vanilla extract.
Pour batter into a prepared baking dish. Drizzle almond butter on top and slightly swirl it into the brownie batter. Bake for 30-35 minutes. Start checking after about 25 minutes. Toothpick will come out with some moist crumbs when it’s done. Basically, use your instincts.