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Healthy Nut Butter Brownie

September 20, 2016 | After School Snacks, Baked Sweets

Nut butter brownie - This Healthy Nut Butter Brownie is gluten, grain and dairy-free, super easy to make and really delicious. The recipe includes the Thermomix method.

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.

Healthy Nut Butter Brownie

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Serves: 10
Nut butter brownie - This Healthy Nut Butter Brownie is gluten, grain and dairy-free, super easy to make and really delicious. The recipe includes the Thermomix method.
ADD TO FAVORITESADDED TO FAVORITES
5 from 3 votes
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, hazelnut (not 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
  • 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.
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Method

  • Pre-heat oven to 180°C/ 350°F (fan forced). Line a large loaf tin (I used 24 x 13cm) with baking paper.
  • Add all the ingredients except the chocolate into a food processor and blend until combined. Thermomix 10 seconds, speed 5.
  • If your nut butter is soft enough, you can also mix this by hand with a bit of muscle.
  • 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, or add more chocolate chunks.
  • Fold in the chocolate. Thermomix reverse, 5 seconds, speed 4.
  • Press into the base of the tin and bake for 15-17 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. 

Peanut butter

I think the other nut butters listed produce the best texture.
 
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. 

Course: Snack

Share the goodness!

Category: After School Snacks, Baked Sweets Tags: brownie, coconutfree, cornfree, dairyfree, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, nutbutter, onionfree, seafoodfree, sesamefree, slice, soyfree, thermomix, vegetarian, wheatfree, yeastfree

Reader Interactions

27 Comments

Post a comment
  1. 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

    September 23, 2016
    Reply
    • 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

      September 23, 2016
      Reply
  2. 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?

    September 23, 2016
    Reply
  3. Deb dunt says

    Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?

    September 23, 2016
    Reply
  4. Deb dunt says

    Georgia when you say loaf tin, do you actually mean like a bread loaf tin or just a slice tin?

    September 23, 2016
    Reply
    • 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

      September 25, 2016
      Reply
    • 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

      September 25, 2016
      Reply
  5. 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

    September 25, 2016
    Reply
  6. 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.

    February 17, 2017
    Reply
  7. Georgia Harding says

    Glad you enjoyed them and your plans sound great. Love to hear how you go Alex G x

    February 19, 2017
    Reply
  8. 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!

    March 10, 2017
    Reply
  9. 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!!

    March 10, 2017
    Reply
  10. Georgia Harding says

    Yes, that will be fine. Hope you enjoyed it G x

    March 11, 2017
    Reply
    • Darla Nicole says

      These are FABULOUS!!!!

      April 21, 2017
      Reply
      • Georgia Harding says

        Glad you enjoyed Darla G x

        April 23, 2017
        Reply
  11. Aneta says

    Lovely and easy. Does the centre should be little bit gooey or did I under bake it? Thanks

    August 2, 2018
    Reply
    • 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

      August 9, 2018
      Reply
      • Aneta says

        Thank you! Will keep it in the oven bit longer next time

        August 15, 2018
        Reply
  12. 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 ?.

    March 8, 2019
    Reply
    • Georgia Harding says

      Perhaps a little oil (peanut or macadamia would be my thoughts) G x

      March 8, 2019
      Reply
  13. 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!

    April 1, 2019
    Reply
    • Georgia Harding says

      Hi Elaine, glad you enjoyed it, G x

      April 3, 2019
      Reply
  14. Tiffany Breeze says

    5 stars
    Delicious! Didn’t wait for it to cool down and no regrets about that.

    March 23, 2022
    Reply
    • Well Nourished Team says

      Hi Tiffany, so glad you enjoyed 😊

      March 29, 2022
      Reply
    • Well Nourished Team says

      So glad you loved it Tiffany ☺️

      March 29, 2022
      Reply
  15. Shaylee Martin says

    I wish I could post a pic! Mine turned out fluffy and doughy, just like any good brownie. I was so surprised that nut butter could do that. I used rice malt syrup as I didn’t want them too sweet or to taste too much like honey or maple syrup. Spot on. I had to stop at one 😊

    April 11, 2022
    Reply
    • Well Nourished Team says

      Hi Shaylee so glad you loved the recipe 😊

      April 12, 2022
      Reply

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