I am speechless when it comes to these, except to tell you to make them. Make them. They are easy. They are delicious. They are gluten-free (though I never tell people that because it gives the impression they’re inferior.) On the contrary — they are divine.
My friend Anna over at Cookie Madness is the genius behind this recipe. I adapted it only very slightly because you can’t mess with perfection. If you’re looking for a rich, fudgy brownie with a subtle twist, these are your friends. They bake up with beautiful shiny, crackled tops and the almond butter adds a delectable depth of flavor. You could substitute peanut butter, cashew butter or whatever you have on hand.
Ingredients
Adapted just slightly from Cookie Madness - I made these with and without the instant coffee and preferred without. I like the almond butter to be the star.
1 cup unsalted butter
6 ounces semi-sweet or bittersweet chocolate, chopped
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
3 large eggs, room temperature
1 1/4 cups granulated sugar
5 1/4 ounces (1/2 cup plus a generous tablespoon) commercial almond butter such as Maranatha (I used crunchy.)
Instructions
1. Preheat oven to 325 degrees F. Line an 8 inch square metal pan with foil, leaving a 2-inch overhang on two sides. Spray foil with nonstick spray.
2. In a saucepan, heat the butter over medium, swirling every couple of minutes, until the butter foams and eventually starts to turn brown around the edges. Remove from heat and add the chocolate. Let the chocolate sit in the hot butter for about 2 minutes to melt, then stir until smooth. Stir in the cocoa powder, salt and vanilla.
3. In a mixing bowl using an electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly. Beat for about 5 minutes (this is important -- it helps create those shiny, crackly tops!). Mixture should double in volume. Beat in the almond butter until smooth.
4. Add the chocolate mixture and beat until smooth. Pour the mixture in the pan. Bake on center rack for 45 to 50 minutes. Remove from the oven and let cool completely, then chill for about 2 hours or until firm and cold. (They taste so much better after chilling!) Lift from pan and cut.
https://sugarmamacooks.com/almond-butter-brownies/
They look great!! Glad you made them, Lindsay. Thanks for the mention 🙂