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)!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, nut butters and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Healthy Nut Butter Brownie
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Serves: 10
Seriously simple, this nourishing Nut Butter Brownie is so delicious and as easy as can be to make.
Ingredients
- 260 g nut butter (1 cup) eg; almond, cashew, ABC, natural peanut
- 1 tbsp hulled tahini
- 1 free-range or organic egg/s
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- ½ tsp bicarbonate of soda
- Pinch sea salt
- 30-50 g dark 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.
Method
- Pre-heat oven to 180°C/ 350°F. Line a large loaf tin with baking paper.
- Add all the ingredients except the chocolate into a food processor and blend until combined. Thermomix 10 seconds, speed 5. I recommend tasting the batter to check it will be sweet enough for your tribe. You can add more if you think you need to, just keep working on reducing the sweet stuff.
- Fold in the chocolate. Thermomix reverse, 5 seconds, speed 4.
- Press into the base of the tin and bake for 15-20 minutes until they have risen and are golden brown on top.
- Allow to cool a little and slice into 8-10 squares.
Store
- In an airtight container for 2 days or freeze for up to a month.
Variations
Double-choc
Add 30g of raw cacao or Dutch process cocoa to the batter.Dairy-free
Choose a dairy-free chocolate.Sesame-free
Replace the tahini with nut butter.Fructose friendly
Choose rice malt syrup as your sweetener. 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.I'd love to hear how you like this simple, yet delicious treat. Post a comment or rate this recipe.
Ilka Mills says
Loved this Brownie recipe Georgia . Made and finished it off already! So easy to make. Thank you so much for all your beautiful recipes – they’re so my style of cooking . Have a lovely weekend too. x
Georgia Harding says
Yay – I try to make every recipe as simple as it can be. Life’s too short to be creaming butter and sugar – lol G x
Sue Thomas says
Hi Georgia this looks awesome! If I were to make them choc brownies how much cacao and extra sweetner would you recommend?
Deb dunt says
Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?
Deb dunt says
Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?
Georgia Harding says
Deb you can use either, but I used a large (bread) loaf tin as i wanted them to be bit thicker G x
Georgia Harding says
Deb you can use either, but I used a large (bread) loaf tin as i wanted them to be bit thicker G x
Georgia Harding says
I’d add 2 tbs cacao and 1/3 cup sweetener (taste the batter and add more if you need to). Enjoy Sue G x
Alex says
Made these yesterday – big hit with the kids. Going to try to have a play with the recipe and maybe try adding mashed steamed pumpkin/sweet potato, or some puffed rice/buckwheat grouts, or avo and cacao podwer, just to try to stretch it a little further and get a few extra veg in there. Mine really puffed up when cooking and then sunk back a little. tasted amazing.
Georgia Harding says
Glad you enjoyed them and your plans sound great. Love to hear how you go Alex G x
Darla Nicole says
Hi Georgia! I love your recipes!! Your no-bake muesli bars are a HUGE hit with my hubby and four kids!! I really want to try this recipe…. but I’m wondering, since I cannot eat chocolate (or carob), is there something I could use to substitute to maintain the proper texture?? Thanks!
Darla Nicole says
Oops! Just reviewed the recipe again and see that the choco bits are folded in (not melted in, as I had initially assumed) – so I will just omit them and give it a go! Excited to try this out- thanks!!
Georgia Harding says
Yes, that will be fine. Hope you enjoyed it G x
Darla Nicole says
These are FABULOUS!!!!
Georgia Harding says
Glad you enjoyed Darla G x
Aneta says
Lovely and easy. Does the centre should be little bit gooey or did I under bake it? Thanks
Georgia Harding says
I find this a firm brownie Aneta so I think it must have been under cooked. Glad you enjoyed it regardless G x
Aneta says
Thank you! Will keep it in the oven bit longer next time
Ches Villanueva says
My peanut butter was from the bottom of the jar so was quite thick and consequently the final batter was thick and sticky…what can I add to help it pour a little easier? Also don’t want to waste any in the processor 😋.
Georgia Harding says
Perhaps a little oil (peanut or macadamia would be my thoughts) G x
Elaine says
Loved this brownie Georgia! My only gripe it is so sticky and hard to mix and get into tin haha. I see my high powered blender so a bit of digging to get to the bottom of the jug. But worth the effort!
Georgia Harding says
Hi Elaine, glad you enjoyed it, G x