Healthy Nut Butter Brownie
Servings: 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, hazelnut (not peanut)
- 1 tbsp hulled tahini
- 1 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.
Instructions
- 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. If using a Thermomix, blend 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. If using a 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.