Almond Butter Brownies

One of my favorite treat recipes is these peanut butter brownies but the Chiplet can’t have them, so I decided to adapt the recipe for him. Here is an option if you want to use almond butter instead.

Not too much changed, but they were still chewy. I will say that the almond butter isn’t very strong in this but it does good things for the texture.

Let me know if you try these!

Directions for Almond Butter Brownies

Almond Butter Swirl

  • 3 Tablespoons butter, melted
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) almond butter
  • 2 Tablespoons flour

Stir together the butter, sugar, and salt in a bowl. Then, stir in the almond butter and flour, stirring until smooth. Set aside.

Brownies

  • 1 stick plus 5 Tablespoons (13 Tablespoons total) butter
  • 215 g granulated sugar
  • 145 g light brown sugar
  • 100 g Dutch-process cocoa powder
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 eggs, room temperature
  • 1 cup flour
  • 1/2 cup chocolate chips

Preheat the oven to 325 degrees and line a 9×13 inch pan with foil, spraying it lightly. In a medium saucepan, melt the butter.

When it is almost melted, add the granulated and light brown sugars, whisking.

When the butter is melted and the sugar is mostly dissolved, remove from the heat.

Whisk in the cocoa powder, vanilla, salt, and baking powder. When smooth, whisk in each egg, one at a time. With the last egg, beat for about 40-50 strokes to get it nice and glossy.

Then, gently whisk in the flour.

Pour the batter into the pan, then take the almond butter swirl and pour it on top.

Take a knife to swirl it with the brownies. Sprinkle the chocolate chips on top.

Place in the oven and bake for 25-35 minutes until the brownies are set and only slightly jiggly in the center. Cool to room temperature on a wire rack, then cover and chill in the refrigerator for at least an hour before cutting into squares.

Directions for Almond Butter Brownies (without pictures)

Almond Butter Swirl

  • 3 Tablespoons butter, melted
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) almond butter
  • 2 Tablespoons flour

Stir together the butter, sugar, and salt in a bowl. Then, stir in the almond butter and flour, stirring until smooth. Set aside.

Brownies

  • 1 stick plus 5 Tablespoons (13 Tablespoons total) butter
  • 215 g granulated sugar
  • 145 g light brown sugar
  • 100 g Dutch-process cocoa powder
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 eggs, room temperature
  • 1 cup flour
  • 1/2 cup chocolate chips

Preheat the oven to 325 degrees and line a 9×13 inch pan with foil, spraying it lightly. In a medium saucepan, melt the butter. When it is almost melted, add the granulated and light brown sugars, whisking. When the butter is melted and the sugar is mostly dissolved, remove from the heat. Whisk in the cocoa powder, vanilla, salt, and baking powder. When smooth, whisk in each egg, one at a time. With the last egg, beat for about 40-50 strokes to get it nice and glossy. Then, gently whisk in the flour.

Pour the batter into the pan, then take the almond butter swirl and pour it on top. Take a knife to swirl it with the brownies. Sprinkle the chocolate chips on top.

Place in the oven and bake for 25-35 minutes until the brownies are set and only slightly jiggly in the center. Cool to room temperature on a wire rack, then cover and chill in the refrigerator for at least an hour before cutting into squares.

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