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, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Healthy Nut Butter Brownie
- 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.
- Pre-heat oven to 180°C/ 350°F (fan forced). 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.
- In an airtight container for 2 days or freeze for up to a month.