Chocolate and almond butter brownies
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Loading... - Jerry Patel official
- 12 Apr 2021
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Prep 10 min
Cook 30 min
Makes 12
For the almond butter batter
75g golden caster sugar
1 tsp baking powder
1 pinch salt
2 eggs
1 tsp vanilla extract
200g smooth almond butter
For the chocolate batter
100g white spelt flour
100g golden caster sugar
½ tsp baking powder
1 pinch salt
145g coconut oil, melted
3 eggs
1 tsp vanilla extract
200g dark chocolate, chopped into 5mm chunks (melt 150g and save the rest for garnish)
Heat the oven to 180C/350F/gas 4 and line a (20cm x 20cm) brownie tin with baking paper.
First make the almond butter batter by whisking together the sugar, baking powder and salt in a large bowl. Add the eggs and vanilla, whisk again, add the almond butter, stir until well combined and set aside. The batter will be thick.
For the chocolate batter, whisk together the dry ingredients. Create a well in the centre and add the oil, eggs and vanilla. Stir to combine. Pour in the melted chocolate and give the batter another stir until the chocolate is mixed through.
Dollop alternating heaped spoonfuls of each batter into the tin. Once all the batter is in, use a butter knife to swirl it in figures of eight. Top with the remaining chocolate, pressing each piece slightly into the batter, and sprinkle with a pinch of flaky salt.
Bake for 25-30 minutes, until the brownies are firm and the almond butter swirls are golden. Take out of the oven and leave to cool in the pan completely before cutting.
