This fudge-y, healthy nut butter brownie is super simple and a delicious school holiday sweet treat that the kids can easily make themselves. After the first batch my 12 yr old declared a pinch of sea salt would make them better. So the next lot we added the sea salt and I agree, they were even more delicious (so my little protégé is tracking well – ha ha)!
260g (1 cup) good quality nut butter (almond, cashew, ABC, natural peanut)
1 tablespoon tahini
1 free-range or organic egg
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
½ teaspoon bicarbonate of soda
Pinch of sea salt
30-50g (approx.) dark or milk chocolate buttons (or chopped up squares, I’ve used Green and Blacks dark chocolate chopped up). For dairy-free use a dairy-free chocolate or cacao nibs.
In an airtight container for 2 days or freeze for up to a month.
If you’re after a nut-free sweet treat, my beautiful ebook “The Well Nourished Lunchbox” contains over 50 nut free recipes – you can find out more about it HERE.
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