These Fudgy Almond Butter Brownies are one of the greatest ways to satisfy a chocolate craving, made out of clean ingredients like fiber-rich cassava flour, creamy almond butter, and low-glycemic coconut sugar. They’re chewy, fudgy, vegan, with just the right amount of sweetness.
Dark chocolate is actually a powerful superfood that can boost our mood and relaxation thanks to its high content of minerals, antioxidants, and feel-good phytonutrients like theobromine. Flavanols from cacao have even been found to increase cerebral blood flow, suggesting cognitive benefits.
Almond butter is rich in heart-healthy monounsaturated fats as well as vitamins and minerals, including vitamin E, magnesium, and calcium. Combined with the other ingredients in this recipe, it creates the perfect base for a fudgy brownie.
I know the whole family will love these as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Brownies
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 2 tablespoons coconut oil, divided
- 1 cup almond butter
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- ¼ cup cassava flour
- ¼ cup 100% cacao powder, unsweetened
- 1 teaspoon baking soda
- Pinch of sea salt
Optional Topping
- 1 tablespoon coconut oil
- 2 ounces 100% cacao chocolate bar, unsweetened
- Pinch of coarse sea salt
Method:
1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper. Grease with 1 tablespoon of coconut oil and set aside.Combine the flax seeds with water in a small bowl and set aside.
2. In a mixing bowl, mix almond butter and coconut sugar together, until incorporated, then add the vanilla extract, maple syrup, and flax/water mixture. Mix until combined.
3. Add the dry ingredients into the wet ingredients. Fold it all together and stir until no lumps remain. The mix should be sticky.
4. Pour the brownie batter into the prepared oiled baking pan; it will be very thick. Use the remaining 1 tablespoon of coconut oil to grease another sheet of parchment paper. Place the oiled parchment paper on top of the batter and press with your hands to spread the batter evenly until completely flattened.
5. Remove the top piece of parchment paper and bake for 30-35 minutes, or until inserting a toothpick into the center comes out clean.
6. Wait 15 minutes until the brownies are cooled, then cut into squares.
7. For an optional topping, melt the coconut oil with chocolate and drizzle over the brownies. Then sprinkle with a pinch of coarse sea salt and enjoy!
Nutritional analysis (per brownie): Calories: 163, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 0mg, Fiber: 3g, Protein: 4g, Carbohydrates: 14g, Sodium: 31mg, Sugars: 9g, Net Carbs: 10g