The. Brownies.

I’ve played around with various ‘healthy’ brownies in the past, but these are a whole different level of indulgent. I can’t find the words to describe them properly (moist? gooey? fudgey? melt in your mouth?) so you’ll have to make them to see what I mean.

As always, they are gluten free, and dairy free if you use dairy free chocolate chips. I made the recipe both with tahini and almond butter and prefer the almond butter version- that being said, the tahini ones are also great if you are nut-free for any reason.

INGREDIENTS

1 cup almond butter (or tahini)
1/4 cup maple syrup
1/3 cup sugar (coconut sugar or brown sugar recommended but not necessary)
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
maldon salt (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, and grease with coconut oil. In a medium bowl, mix together the almond butter or tahini, maple syrup, sugar, eggs and vanilla. Once combined, stir in cocoa powder, baking powder, and salt. Fold in chocolate chips, then transfer batter into prepared baking pan. Bake for 12-15 minutes. These are much better underdone, so start low with timing and bake more if needed. Let the brownies cool before cutting as they are extra fudgey. Optionally, top with a sprinkle of maldon salt.